Game day dish: How to make Grinder sandwiches
DENVER — To build the perfect Super Bowl sandwich, we went to Frank Bonanno – owner of 10 Denver-area restaurants, who is about to open an eleventh: Salt & Grinder, a sandwich shop in the Highlands.
“I like to make sandwiches, and for the Super Bowl I think this would be a great sandwich to put out,” he said. “They don’t take a lot of time, if you just buy really great ingredients, you can make a great sandwich.”
Serves 1-4, depending on portions
12” Italian sub bread or baguette (you could also use individual hoagie rolls) Dijon mustard ¼ lb Mortadella, sliced paper thin ¼ lb Soppressata, slice paper thin ¼ lb Coppa, sliced paper thin ¼ lb Prosciutto di Parma Fresh Mozzarella, sliced ½ cup Peperoncini peppers, sliced
1 cup iceberg lettuce, shredded
Red wine vinaigrette
Salt & pepper
Bread knife; cutting board; butter knife; serving platter
- Cut your bread in half, length-wise (unless you have pre-sliced bread), and spread a generous amount of Dijon mustard on one side.
- Layer the Mortadella on the side with mustard, followed by the Soppressata, Coppa and prosciutto. Fold your meats in half to achieve more height with your sandwich.
- Layer mozzarella and peperoncini peppers on top of the meat, followed by shredded iceberg lettuce.
- Top with a generous amount of red wine vinaigrette. Finish with salt and pepper. Top with second slide of bread.
- Slice the sandwich according to size preferences and arrange on a platter.