Best Broccolini And Provolone Grinders With Hot Pepper Mayo Recipes

R.I. Hot Oven Grinder image

Provided by star pooley

Number Of Ingredients 9

-- crusty bread - preferably a loaf of italian bread cut in half; optional - oblong torpedo roll
-- olive oil
-- red wine vinegar
-- seasoning (optional): black pepper, crushed red pepper, or oregano
1 small onion, thinly sliced
1 tomato, thinly sliced
-- veggies - lettuce, shredded or torn; instead - thinly sliced green or red pepper rings or hot pepperoncinis
-- variety - 2 -3 slices each of at least three italian cold cuts: genoa salami, mortadella, sliced pepperoni, capicola, or prosciutto
4-5 slice provolone cheese

Steps:

1. Cut loaf of Italian bread in half; slice through sandwich half - lengthwise, deep enough to open and fill with ingredients.
2. On one side of bread - layer onion slices, tomato slices, lettuce, pepper rings, or pepperoncinis.
3. Spread Italian meats and cheese, overlapping.
4. Generously drizzle olive oil and add a few splashes of red wine vinegar. Add seasoning if you wish.
5. Press sides of bread together and voila!
6. Rhode Islanders often leave the sandwich open and place it in the oven until the cheese melts - let the temperature rise to 350 degrees.
7. NOTE: After WWII, as Italian food grew in popularity in the United States and many cultures became assimilated, the use of other meats and cheeses infiltrated the grinder - turkey, roast beef, American and Swiss cheese. Even mayonnaise and mustard elbowed their way in. With the advent of chain restaurants, all sorts of grinders can be had and named for the type of bread used - baguette, ciabatta, barra, foccacia. In Rhode Island, the Italian grinder has hit the sauce big time: meatball, chicken parm, and eggplant grinders abound.

Broccolini and Provolone Grinders with Hot Pepper Mayo image

Provided by Justin Chapple

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds broccolini, trimmed and halved or quartered lengthwise if large
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 cup vegetable oil
1 tablespoon hot cherry pepper brine
1 teaspoon Dijon mustard
1 large egg
1/4 cup minced hot cherry peppers
8 slices provolone, halved
4 hearty hoagie rolls, split lengthwise
Thinly sliced red onion, for serving, optional

Steps:

Light a grill or preheat a grill pan to high.
Drizzle the broccolini with olive oil and season with salt and pepper. Working in batches if necessary, grill over medium-high heat, turning once or twice, until lightly charred and crisp tender, about 8 minutes.
Meanwhile, put the vegetable oil, pepper brine, mustard and egg in an immersion blender jar or sturdy 1-pint jar. Puree the mixture with an immersion blender until thickened, about 1 minute. Stir in the minced hot peppers and season the mayo with salt and pepper.
Using tongs, mound the broccolini in 4 piles on the grill or grill pan. Arrange 2 slices of cheese on each mound and cook until the cheese starts to melt, 1 to 2 minutes. If using an outdoor grill, move the mounds over indirect heat to keep warm while you toast the hoagie rolls. If using a grill pan, transfer the mounds to a baking sheet and tent with foil to keep warm and continue to melt the cheese.
Drizzle the cut sides of the hoagie rolls with olive oil and grill until lightly browned and crusty, about 2 minutes. Spread some of the hot pepper mayo on the rolls and then fill them with the broccolini and remaining provolone. Top the grinders with onions if using and serve immediately, passing more hot pepper mayo at the table.