Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Archives: Old Topic of the Month Threads / Grinder, Sub, Hero or Hoagie?
    Lost? Site Map

    Grinder, Sub, Hero or Hoagie?

    Dib's
    Thu Jan 31, 2013 9:52 am
    Food.com Groupie


    What do you call the "Italian Sandwich" on a roll?

    I call them Grinder's, my husband calls them Sub's, and my FIL Torpedo's.
    Iron Bloomers
    Thu Jan 31, 2013 10:55 am
    Food.com Groupie
    Grew up calling them Grinders....elsewhere in the country it has provoked a strange look when I mentioned Grinders icon_lol.gif But the name seems to be spreading somewhat..here in St Louis where the common term is 'sub' I can still find several places that refer to them as Grinders. However you call them they are a sandwich worth having....loaded with meats, cheese, condiments & a vinegar /oil type dressing (never mayo) they are truly the best.
    Dee514
    Fri Feb 01, 2013 11:22 pm
    Forum Host
    I grew up in NYC - in an area of the Bronx now known as the "Little Italy"/Arthur Avenue section. We called them heros or subs, and the most common type was an "Italian mixed". "Grinders" were a South Jersey/Philly term.

    An Italian mixed sub consisted of: a long, fresh, crusty loaf of Italian bread with Italian (olive oil, red wine vinegar and herbs) dressing, Genoa salami, prosciutto, (hot) capicola, provolone, fresh mozzarella, shredded lettuce, sliced fresh tomatoes, sliced onions, pepperoncini, and roasted red peppers! Yummm!!!
    ``````````````````````````````````````````````````````````````````````````````````````````````````````````
    Don't forget the "Muffulettas!!!!

    New Orleans has their version, aka Central Grocery's "Muffuletta" which is a bit different than a NYC "Italian mixed sub" but every bit as delicious.
    CGC's Muffuletta starts with a heavily sesame seeded 10-inch round loaf of Sicilian bread, both sides of the bread are brushed with the oil from the olive salad, the bread is then spread with about a 1/4 cup of olive salad, 1/4 lb, Genoa salami, 1/4 lb Mortadella, 1/4 lb mozzarella, 1/4 lb ham, 1/4 lb provolone (at this point you can add a bit more Genoa salami on top of the provolone if you like). Add some Creole mustard (to taste), optional. Cut into quarters and serve.

    The secret to the muffuletta is the olive salad. Following is a recipe for a reasonable copy of CGC's olive salad:

    The olive salad should sit in the refrigerator for at least 4 days before using so the flavors blend.

    Muffuletta Olive Salad - makes about 4-5 cups

    1 1/2 cups giardiniera - preferably homemade (recipe 64772) finely chopped (pickled cauliflower, carrots, celery and pepperocini)
    2/3 cup pitted Kalamata olives
    1 1/4 cup pitted green olives
    2 large cloves garlic, thinly sliced
    3 Tablespoons red wine vinegar
    4 Tablespoons celery, thinly sliced
    2 Tablespoons capers
    2 Tablespoons fresh Italian parsley, finely chopped
    2 Tablespoons green onions, thinly sliced
    1 Tablespoon fresh oregano, finely chopped
    1 small jar pimentos
    1 cup EVOO (set aside)
    ground black pepper to taste (salt to taste, although it tends to be salty without adding additional salt.)

    Finely chop all the olives and pimentos, add all the other ingredients except the S & P and EVOO. Stir so all is well blended, taste, season with S & P. Add the EVOO, pack into a large jar, cover and refrigerate for 4 days before using.
    Mimi in Maine
    Mon Feb 04, 2013 10:50 am
    Food.com Groupie
    In Maine we call them "Italians". Kim posted a recipe for them and they are "wicked good". I will post the link to her recipe. They originated years ago in the Old Port of Portland, Maine for the Italian immigrants that worked on the docks. Amato's, that originated the sandwich for these workers, still exists in Maine in many cities. They make a wonderful, full sandwich and use the freshest and reddist (if that is a word) tomatoes in the world, but the Italian Sandwich can be purchased anywhere that makes sandwiches. Little gas stations that make this type of thing, makes "Italians" along with convenience stores and sandwich shops. It is a popular treat. I would say that "Italians" are the state of Maine sandwich. Here is the link.

    http://www.food.com/recipe/a-real-maine-italian-66603
    mums the word
    Tue Feb 05, 2013 2:57 pm
    Food.com Groupie
    In Canada we call it a sub (submarine). I have never heard of a "grinder" before!
    K9 Owned
    Tue Feb 05, 2013 5:12 pm
    Forum Host
    Subs of course. There are no shops called Grinderway or Hoagieway. icon_lol.gif
    Iron Bloomers
    Tue Feb 05, 2013 7:33 pm
    Food.com Groupie
    found this while playing on the net...it's a brief description & in depth 'how to' for a grinder.


    http://www.livestrong.com/article/502286-make-grinder-sandwich/
    Mimi in Maine
    Wed Feb 06, 2013 7:32 am
    Food.com Groupie
    Iron Bloomers wrote:
    found this while playing on the net...it's a brief description & in depth 'how to' for a grinder.


    http://www.livestrong.com/article/502286-make-grinder-sandwich/


    In Connecticut, the lettuce is shredded and put on the roll. Connecticut makes yummy grinders. Whenever we go there we have them and always bring them home. We begin eating them in the car on the way back to Maine. Wow! what a wonderful sandwich.
    Chocolatl
    Wed Feb 06, 2013 1:24 pm
    Food.com Groupie
    Either hero or sub, but I've heard hoagie once in a while.

    Some people tell me that a grinder has to be a hot sandwich. icon_confused.gif
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites