Rhode Island Italian Grinder

Name: Rhode Island Italian Grinder
Total time: 30 min
Yield: 4
Ingredients: 1 loaf crusty Italian bread; 10 thin slices Parma prosciutto; 10 thin slices hot capicola; 10 thin slices Genoa salami; 10 thin slices mortadella; 10 thin slices hot soppressata; 10 thin slices mozzarella cheese; 10 thin slices sharp provolone cheese; 1 tomato (sliced); Chopped iceberg lettuce; Hot pepper rings; Extra virgin olive oil; Red wine vinegar; Cracked black pepper (to taste); Parchment paper (for baking sheet)

Classic RI grinder stacked with Italian meats and melted cheeses on crusty bread.

"Layered, melty, and full of flavor — this Rhode Island Italian Grinder is the ultimate deli masterpiece!" - Alexia

30 Minutes

Total Time

Servings

Simple

Level

Ingredients

1 loaf crusty Italian bread
10 thin slices Parma prosciutto
10 thin slices hot capicola
10 thin slices Genoa salami
10 thin slices mortadella
10 thin slices hot soppressata
10 thin slices mozzarella cheese
10 thin slices sharp provolone cheese
1 tomato (sliced)
Chopped iceberg lettuce
Hot pepper rings
Extra virgin olive oil
Red wine vinegar
Cracked black pepper (to taste)
Parchment paper (for baking sheet)

Instructions

Prepare the Bread

Preheat the oven to 475°F. Slice the Italian bread down the middle lengthwise and scoop out some of the inside to make room for the filling.

Layer the Meats and Cheeses

Layer the prosciutto, capicola, salami, mortadella, soppressata, mozzarella, and provolone evenly inside the bread loaf.

Bake the Grinder

Place the assembled grinder on a parchment-lined cookie sheet and bake for about 10 minutes, until the bread is toasted and the cheese is melted and bubbly.

Add Fresh Toppings

Remove from the oven and top with chopped lettuce, sliced tomatoes, and hot pepper rings.

Dress and Serve

Drizzle with extra virgin olive oil, red wine vinegar, and cracked black pepper. Slice the grinder and serve warm. Enjoy this classic Rhode Island Italian favorite!