Italian Grinder Sandwich

Have you tried the grinder sandwich at Cowiche Creek Brewery? I’m telling you, its darn near life-changing. In all seriousness, I’m not sure I’ve ever had a more perfectly proportioned sandwich in my life. What I mean by that is its the ideal amount of bread to filling ratio. There’s not too much or not enough of any one ingredient and in all seriousness, the sandwich gets better with every bite. This particular sandwich is filled with layers of cured meats, fresh mozzarella cheese, Mama Lil’s spicy pickled peppers, a thick slice of tomato, shredded lettuce and a basil red wine vinaigrette all layered into a perfectly soft hoagie type sandwich roll.

The brewery, which is located out in Cowiche, is my family’s favorite weekend spot. We tend to make our way out there on Friday evenings for a burger and a beer. The kids split a basket of chicken wings while we wait for our burgers and inevitably we always run into a friend or a neighbor. In the winter, we choose a table where we can see whatever game is on the TV and in the summer, we head for the outdoor picnic tables, always trying to snag a table where we can watch the sun go down over the hills. Its casual, welcoming and the menu is always good.

But the grinder sandwich? It's something really special. After ordering it at least three or four weeks in a row, I still couldn’t get that sandwich out of my mind. After poking around the internet and looking at dozens of different ways to make a grinder sandwich I decided to make my own version at home. Now let me be perfectly clear; this is a lovely sandwich with lots of room for tweaking to make it your own, but it is NOT the grinder sandwich from Cowiche Creek Brewery. You just have to go out there and experience it.

Which brings me to the subject of pickled onions. Many grinder sandwiches include peperoncini peppers but I opted for pickled onions. I love to use pickled onions in salads and on sandwiches and it feels like a special little decadence to open the fridge and see the jar of pretty pink onions just waiting to make a regular meal extra delicious. Homemade pickled onions are so quick and easy to make. I just thinly slice a red onion and stuff it in a glass jar. I fill the jar halfway with good apple cider vinegar and the rest with water. I add a little sugar, salt and black pepper. I put a lid on the jar and give it a good shake before tossing in the fridge. In half a day, the onions are ready and only get better as time goes by. I keep the same jar for two weeks at a time.

For an at home grinder sandwich, use this recipe as a loose guide. You can certainly swap and edit ingredients to your preference and as always, make this your own. If possible, make the pickled onions a day ahead or at least several hours before you plan to make your sandwich. Save the extras in the fridge and use as a topping in salads and sandwiches all week long.

Perfect Pickled Onions

• 1 red onion, sliced as thinly as possible

• 12-14 ounces apple cider vinegar

• 12-14 ounces water

• 1 teaspoon granulated sugar

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

Stuff the thinly sliced red onion into a 32-ounce glass mason jar. Fill halfway with apple cider vinegar and the rest with water. Add the sugar, salt and pepper to the jar. Fix the jar with a tight lid and give it a good shake. Leave the jar on the counter for about an hour before transferring to the refrigerator until ready to use. Allow the onions to marinate int he vinegar water for at least four hours before using or up to two days. The onions will keep in the refrigerator for up to two weeks.

Grinder Sandwich

• French baguette

• 8 ounces thinly sliced honey ham

• 3 ounces pepperoni

• 3 ounces salami

• 4 ounces fresh mozzarella

• Tomato thinly sliced

• Shredded green leaf lettuce

• Mama Lil’s spicy peppers

• Pickled Onions

• 1/2 cup olive oil mayonnaise

• 1/4 cup pesto OR 12 fresh basil leaves, minced

• 2 tablespoons red wine vinegar

• 1/2 teaspoon kosher salt

• Dash of black pepper

• Dash of Italian seasoning

Preheat the oven to broil. Line a baking sheet with parchment paper. Slice the baguette in half lengthwise, then cut into four portions. Gently take a little bit of the soft bread out of the center (this is optional).

Make the dressing: in a small bowl combine the mayonnaise, prepared pesto or minced basil leaves, red wine vinegar, kosher salt and black pepper. Give it a good mix and spread generously on both sides of the bread.

Layer one side of the bread with honey ham, salami and pepperoni. Layer the other side of the bread with the fresh mozzarella. Place the pieces of bread on the prepared tray and place in the oven. Toast the bread in the oven for about 5 minutes or until the edges of the bread turn crispy and golden and the cheese melts. Remove the tray from the oven and allow the bread to cool slightly.

Layer the shredded lettuce, sliced tomato, pickled onions and Mama Lil’s peppers over the meat slices. Top the sandwich with the other slice of toasted bread and press down. Serve immediately. Repeat to make as many sandwiches as desired.