Connecticut · Main
Connecticut Grinder
- Easy
- 20 min
- roughly 2 of 4 for cost
Leads with richness that coats and comforts, acid holding everything up to the light, closing toasted and warm.
Ingredients
- 4 grinder rolls
- 200g Genoa salami
- 200g capicola
- 200g mortadella or ham
- 200g provolone, sliced
- Shredded iceberg lettuce
- Sliced tomato and red onion
- Sliced pepperoncini
- Olive oil and red wine vinegar
- Oregano, salt, and pepper
The words inside
Allergen screen
Found: dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Split the rolls and hollow a little bread from the top half so the fillings sit steady.
- Layer the cheese first (it protects the bread from the dressing), then the meats in folded ribbons.
- Add lettuce, tomato, onion, and pepperoncini.
- Dress with oil and vinegar, then oregano, salt, and pepper.
- Press the sandwich closed, wrap tightly, and rest 10 min before cutting on the diagonal. 10 min
At the Table
- The Pour
- Riesling or Grenache
- Also Right
- Cru Beaujolais
- From the Taps
- Farmhouse saison
- Zero-Proof
- Cloudy apple juice, chilled
Pork loves fruit and gentle sweetness: orchard-note whites and low-tannin reds flatter it where heavy oak flattens.
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