GUINEA GRINDER: IOWA STATE FAIR FOOD
Provided by Amanda Formaro
Number Of Ingredients 9
Steps:
- If sausage has casings remove them and crumble into pan with the ground beef. Brown both meats together until no longer pink. Drain fat.
- Mix the salt, pepper, garlic powder and pepper flakes into the pizza sauce.
- Put the browned meat and the seasoned sauce into the slow cooker and stir to combine. Cover and cook on low for 4 hours or on high for 1-2 hours, stir once or twice during cooking.
- Preheat oven to 375 F. Cut the split French loaf into 3 separate sandwiches. Repeat with second loaf. If making all 12 servings, repeat with 3rd and 4th loaf.
- Pull a small amount of bread out of the bottom of the loaf to make a bowl for the meat.
- Fill the bowl with meat mixture.
- Cover the meat mixture with shredded Mozzarella cheese.
- Place the top of loaf onto the sandwich and wrap the entire thing in foil. Bake for 15 minutes in the oven and serve.
ITALIAN GRINDER SANDWICHES
For spicier sandwiches, use hot Italian sausage or a mix of spicy and mild Italian sausage.
Provided by Land O'Lakes
Categories Ground Beef Hot Sandwich Spicy Sandwich Savory Cooking Sandwich and Wrap Main Course Sandwich and Wrap Main Course Beef Meat, poultry, and seafood
Yield 16 sandwiches
Number Of Ingredients 10
Steps:
- Cook ground beef and sausage in 4-quart saucepan over medium-high heat, stirring occasionally, 15-20 minutes or until meat is browned. Drain off fat.
- Place meat, water, onions, bell peppers, tomato sauce, tomato paste, and garlic into slow cooker. Cover; cook on High heat setting 2-3 hours or on Low heat setting 5-6 hours.
- Spoon mixture into buns; top each with 2 pieces cheese.
Nutrition Facts : Calories 420 calories, Fat 20 grams, SaturatedFat grams, Transfat grams, Cholesterol 55 milligrams, Sodium 1080 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Sugar grams, Protein 27 grams
CROCKPOT GRINDERS
Toast this "grinder" up in the slow cooker and get a sandwich with yummy meat, peppers, onions and melted cheese. This is great to throw in the crockpot and then head up town to a football game or parade. When you come home--it is done and ready to eat! Got this recipe from big red kitchen blog.
Provided by cstsmiles
Categories Lunch/Snacks
Time 1h30m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice bread 13 times, almost all the way through but leaving 1/2 inch space at the bottom. Layer three slices of cheese and top with 3 slices each of Mortadella, Capicola, and Salami. Top with pepper rings and onions.
- Sprinkle with Italian Seasonings and repeat 5 times.
- Fold each bundle in half and tuck down between every other slice of bread to create 6 sandwiches. The sandwich may have "arched" its back, gently push down and wrap tightly in one then a second piece of heavy foil.
- Place in crockpot on top of a small aluminum foil pan or balls of foil, do not touch bottom of pan. Pour in 1/4 cup of water (I never like to have a "dry" crockpot, it just seemed to make sense to me to have a little water in there), it does nothing for the sandwich since it is wrapped up so tightly in foil. Cover and cook on low for 2-4 hours.
- To serve cut each sandwich apart, drizzle the insides lightly with olive oil, and enjoy. Makes six sandwiches with the center two being quite generous in size.
Nutrition Facts : Calories 574.4, Fat 35.8, SaturatedFat 18.9, Cholesterol 91.8, Sodium 1621.1, Carbohydrate 29.4, Fiber 1.9, Sugar 2, Protein 33.1
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