I’m always looking for new and interesting recipes to make. I was browsing the interwebs the other day, and came across this recipe and thought it looked too delicious to pass up. As an added bonus, it was something I could make in advance and have ready after a long day of work and quick run at the park. With a few substitutions from the original recipe and an easy day on simmer in the crockpot, I had a tasty dinner — with leftovers for lunch the next day (and a few days after that)!
Crockpot Grinders – courtesy of Big Red Kitchen
You will need:
1 round loaf of Artisan Italian Bread
18 slices of provolone
18 slices of roast beef
18 slices of sweet or hot Capicola
18 slices of hard salami
sweet pepper rings
thin onion slices
olive oil
oregano
Large 6 qt. oval crockpot
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Slice bread 13 times, almost all the way through but leaving 1/2 inch space at the bottom. (I could only get 11 slices.) Layer three slices of cheese atop three slices each of roast beef, capicola, and salami. Top with pepper rings and onions. Sprinkle with oregano and repeat. Fold each bundle in half and tuck down between every other slice of bread to create each sandwich. The sandwich may have “arched” back, gently push down and wrap tightly in foil. Place in crockpot on top of balls of foil. Pour in 1/4 cup of water. (This step does nothing to the sandwich. I just think it makes sense to not have a dry crockpot.) Cover and cook on low for 2 to 4 hours OR on simmer the whole day.
To serve, cut each sandwich apart, drizzle the insides lightly with olive oil, and enjoy!