Two Street Grinder

Growing up in Philadelphia the hoagie, like the cheesesteak, is part of the cultural fabric of the city. Its origin comes from a sandwich shipyard workers at Hog Island (on the Delaware River) would eat, originally called the “Hoggie” however the Philly accent transformed it to “Hoagie” over the years. I always asked for my hoagie toasted, which was called a grinder. I make these using Amoroso rolls shipped in fresh from the East Coast which gives the sandwich that original “Philly” taste.

Ingredients
2 medium Italian rolls
2 tbsp Boars Head Deli Dressing
2 tbsp Cento Cherry Pepper Hoagie Spread
6 slices provolone
8 slices pepperoni
6-8 slices hot capicola
4 slices black forest ham or similar
¼ cup finely chopped onions
2-3 Romaine lettuce leaves cored and chopped
2 Roma tomatoes cored and chopped (and or cherry tomatoes)
1-2 tbsp red wine vinegar
Salt and pepper

Slice the rolls and gently roll them over to not break the “hinge”, then place them on a baking sheet. Spread a line of Boars Head deli dressing on the thick half and spread the Cento cherry pepper spread on the thinner half. Turn on the oven to 350 °F.
Build each sandwich by first placing the provolone cheese on the bottom (to support the “hinge”), then place the pepperoni on one side of the roll, the capicola on the other, then the ham down the middle.
Soak the tomatoes in red wine vinegar for a few minutes on the cutting board. Sprinkle the chopped onions on both sandwiches, followed by the lettuce, and finally the tomatoes, then add salt and pepper.
Place the baking sheet in the oven for about 8 minutes, then pull them out to plate, cut in half and serve.