Columbia Street Grinder by Emeril Lagasse for #SundaySupper (plus a giveaway!)

When you hear the phrase “celebrity chef,” I’m pretty sure a few names instantly come to mind. One of those names…at least for me, is Emeril Lagasse. I remember watching Emeril on TV with my mom when I was a teen, and I never tired of watching him throw some spices into a pan and exclaiming, “BAM!”

Not only is Emeril entertaining to watch, but his recipes are also notable. They’re filled with bold flavors and some stand out ingredients. Yet, they are accessible, which is a great thing for the home cook that I am. I like when I’m able to feel confident that I can reproduce a recipe and taste exactly what the chef who created it wants you to taste.

Columbia Street Grinder 2

This week, the group at Sunday Supper is taking on some of Emeril’s awesome recipes. I was lucky enough to have a cookbook sent to me to supply the recipe, and I’m pumped to have a new book to add to my growing kitchen collection. When it came to Emeril’s book Kicked-Up Sandwiches, I was met with an overwhelming number of amazing sandwiches with an extra punch. I feel like sandwiches sometimes get overlooked, but with the recipes in Emeril’s book, they totally shine. I have a number of them bookmarked to make soon (Lemongrass Chicken Bahn Mi? Grilled Spinach and Artichoke Dip Sandwich? YES PLEASE!). I’m also hoping to get my hands on the other book our group received: Emeril’s Potluck! You can’t go wrong.

Columbia Street Grinder 3

But on to the important part: today’s sandwich, the Columbia Street Grinder. It’s a sub sandwich, but with a lot more flavor than the average meat and cheese on bread. You’ve got the contrast of creamy provolone cheese with the bite of spicy ham, salami, and mortadella. And a homemade balsamic-herb vinaigrette for added depth and AMAZING flavor? Yep. The vinaigrette is simple and not difficult to create at home, and I love that you can store it in the fridge for up to a week…why not add it to some other recipes in your kitchen? I’ve already used it to toss a salad. Seriously…make yourself a batch for this sandwich AND for general kitchen use!

Columbia Street Grinder 4

This is definitely not your boring old ham and cheese, and I know that Justin is going to appreciate having a few of them accompany him to work in his lunch bag for a change of pace (with the balsamic-herb vinaigrette in a container on the side to avoid soggy bread, of course). I’m even thinking about adding another twist next time and pressing the sandwich (adding the lettuce afterward or omitting) for a hot grinder with a crunchy bite. Don’t you like it when you can switch things up?

Columbia Street Grinder 6

And what’s even better about today is that I have another copy of Emeril’s Kicked-Up Sandwiches to give away! One requirement to win the book is to participate in our Kicked Up New Year’s Potluck #SundaySupper chat tonight (12/30) at 7pm EST…we’ll be talking about Emeril, and we’d love you to join us! Scroll down to the bottom of this post to enter to win a book via Rafflecopter. If you’re confused on how to use Rafflecopter, here’s a quick video tutorial!

Columbia Street Grinder

Columbia Street Grinder

Recipe courtesy Emeril Lagasse, Emeril’s Kicked-up Sandwiches, William Morrow Publishers, New York, 2012

Ingredients

Four 6-inch loaves Portugese stick bread, or Italian or French loaves

Balsamic-Herb Vinaigrette (recipe provided below)

8 ounces sliced provolone cheese

8 ounces sliced mortadella

8 ounces sliced spicy ham, such as capicola

8 ounces sliced salami

1 large ripe tomato, cut into eight 1/4-inch-thick slices

12 thin onion slices

12 jarred hot or sweet cherry peppers, drained and roughly chopped

2 cups torn green-leaf lettuce

Instructions

1. Cut the loaves of bread in half lengthwise, and arrange them in a single layer, cut sides up. Liberally brush the bread with the vinaigrette. On the bottom half of each loaf, evenly layer one-quarter of the provolone, followed by one-quarter of the mortadella, one-quarter of the spicy ham, and one-quarter of the salami. Top with 2 slices of tomatoes and 3 slices of onion. Divide the cherry peppers among the sandwiches. Stir the vinaigrette and generously drizzle it over the onion and tomato.

2. In a small bowl, toss the torn lettuce with some of the remaining vinaigrette. Divide the lettuce among the 4 sandwiches, top with the other halves of the bread, and serve.

 

Balsamic-Herb Vinaigrette

Recipe courtesy Emeril Lagasse, Emeril’s Kicked-up Sandwiches, William Morrow Publishers, New York, 2012

3/4 cup – Just add mixed greens and you’re good to go!

Ingredients

1/4 cup balsamic vinegar

1 tbsp chopped fresh basil leaves

1 tbsp chopped fresh oregano leaves

1 tsp minced garlic

1/2 cup extra-virgin olive oil

1/2 tsp salt

1/4 tsp freshly ground black pepper

Instructions

1. In a small mixing bowl, combine the balsamic vinegar, basil, oregano, and garlic; whisk well to mix. Continue whisking while slowly drizzling in the olive oil in a slow, steady stream. Add the salt and pepper, and whisk to combine.

2. The vinaigrette may be stored in an airtight container in the refrigerator for up to 1 week.

a Rafflecopter giveaway

 

Make sure you check out the other amazing recipes from the Sunday Supper group today. AND enter to win a book from them as well (there will be 25 books given away)- increase your chances!

Sunday Supper NYE Potluck Drinks:

Sunday Supper NYE Potluck Starters:

Sunday Supper NYE Potluck Dishes and Sandwiches:  

Sunday Supper NYE Desserts:

 

 

Comments

  1. says

    If I could eat one sandwich every day it would be a Hawaiian Toasty: grilled cheese with pineapple and grilled ham. So juicy and delicious, it’s yummy any time of year! Great recipes Katie, will be trying these!

  2. says

    Wow! This sandwich looks fantastic… I could go for one right now! I had been so much fun getting to know you through your posts the last couple of months! I loved meeting you IRL and look forward to many more fun events in 2013.

    • Katie says

      Thank you so much for the kind words, Jeff! I appreciate it…I’ve been trying to work on my photography in the past few months, and I think I’m improving! :)

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>