Italian Grinders Recipes

Steps:

• Soak the onion slices in a large bowl of cold water, 15 minutes.
• Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
• Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
• Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.

Steps:

• On large microwavable plate, microwave burgers uncovered on High 2 to 3 minutes, turning once, until thawed. In medium bowl, mix thawed burgers, cheese and Italian seasoning. Shape mixture into 16 balls.
• In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium heat. Add burger balls; cook, turning frequently, until brown. Remove from skillet; keep warm.
• In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onion and bell peppers; cook, stirring frequently, until crisp-tender.
• Place 4 burger balls in each bun. Top with vegetable mixture. Serve with pasta sauce.

Steps:

• Slightly toast buns, with insides up, in toaster oven or oven.
• On bottom half of bun layer two slices capicola, pepperoni, salami and provalone.
• Return to oven and toast until cheese is melting and kind of bubbly (my meat starts to crisp a little on the edges) and top bun is toasty brown.
• Remove from oven and top with shredded lettuce, tomato and italian dressing.

Steps:

• In a large skillet, brown sausages in oil; drain. Stir in the water, tomato paste, tomato sauce, garlic, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until meat is no longer pink., Serve sausages on buns with sauce; sprinkle with cheese.