RECIPE: ITALIAN GRINDER PASTA SALAD
THE ITALIAN GRINDER
Italian cuisine is renowned for its rich history and diverse culinary delights. From the aromatic pizzas of Naples to the comforting pastas of Rome, each region has its own unique contribution to the gastronomic world. Today, we're diving into the intriguing history of the Italian Grinder Deli Sandwich, an American-Italian creation that has stood the test of time.
The Italian Grinder Deli Sandwich, also known as a sub, hero, or hoagie, is an emblematic creation born out of the Italian-American immigrant experience in the early 20th century. Its origins can be traced back to the East Coast of the United States, particularly to Italian communities in cities like Philadelphia and New York.
Legend has it that during the 1920s, Italian immigrants who worked in factories and construction sites sought a hearty, portable meal that would sustain them throughout the day. They ingeniously repurposed traditional Italian ingredients such as cured meats, cheeses, and vegetables, layering them onto a crusty Italian roll, and thus, the Italian Grinder Deli Sandwich was born.
As Italian-Americans moved across the country, the sandwich began to take on regional variations. In the East Coast, it retained its original moniker as the "grinder" or "sub," whereas in Philadelphia, it became known as a "hoagie." In New Orleans, the sandwich embraced local influences and transformed into the famous "Muffuletta," featuring a combination of Italian meats, cheeses, and the distinctive olive salad.
Regardless of its name, the Italian Grinder Deli Sandwich remained a beloved choice among deli-goers due to its versatility and mouthwatering flavors. It became an iconic staple of Italian-American cuisine, with countless variations incorporating different meats, cheeses, condiments, and toppings.
In the spirit of honoring the Italian Grinder Deli Sandwich, we're excited to introduce a creative twist on this classic sandwich. Introducing the Italian Grinder Pasta Salad, a delightful blend of flavors and textures that pays homage to the beloved sandwich. This one is a salty, savory and tangy blend of provolone, hard salami, pepperoni, fresh and zesty veggies with a herby mayo vinaigrette. Perfect for your spring and summer cheese parties!
INGREDIENTS
SALAD:
6 oz mini farfalle pasta
1 cup diced provolone cheese
3/4 cup diced hard salami
1/2 cup chopped pepperoni slices
1 cup chopped cabbage
3/4 cup diced Persian cucumber
1/2 cup halved grape tomatoes
1/4 cup pickled red onion
1/4 cup chopped banana peppers
4-5 leaves of fresh basil to garnish
kosher salt and freshly ground black pepper to garnish
DRESSING:
1/3 cup mayo
1 tbsp red wine vinegar
1 tbsp olive oil
1/2 tbsp spicy honey
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes
kosher salt and freshly ground black pepper to taste
TO MAKE:
1) Bring salted water to a boil, add pasta and cook for 7 minutes. Drain and rinse with cold water.
2) In a small bowl, whisk together mayo, olive oil, vinegar, spicy honey, oregano, basil, salt and pepper. Set aside.
3) In a large bowl, combine pasta, provolone, salami, pepperoni, cabbage, cucumber, tomato, pickled red onion and banana peppers
4) Add dressing and toss to coat. Top with fresh basil, salt and pepper
5) Serve immediately or refrigerate for up to 4 days
