18 minutes ago, suzilightning said:NO...NO...NO..........
Nice sandwich but NOT a grinder. If you had warmed your meat, put the slaw on the bottom. added some banana peppers then the cheese and run it under the broiler it would be closer to a grinder. Sub, sandwich but.....
We grew up on the east end of Long Island and would go to Tony's at least once a month in Sag Harbor for lunch or dinner. Many times Pop and I would share a grinder. Maria(Tony's wife) would warm whichever meats we wanted on a salamander, lightly toast a long Italian roll, then start building. She never cut all the way through the roll and popped it under the broiler for a minute or two to firm up the bread a bit. She drizzled both sides with an olive oil vinaigrette, light on the vinegar, with oregano, the meats on both sides(usually some capicola and ham), peppers - sweet red and spicy, then sharp Provolone. Under the broiler to melt then flipped and cut into 4 pieces............
Where I grew up, in the small coastal towns of Stonington, Mystic and Groton, CT, that would be a "toasted Italian combo grinder".
The one I made would be what you would get if you ordered a "regular salami grinder".
HC
