Olivia and I have a friend, Deb. C. who shared this delicious recipe with us. It is like a deconstructed grinder that not only tastes great but also makes your whole house smell amazing when it is cooking. My husband and I were talking with Deb and her husband about this recipe and we were brainstorming about all the ways this could be changed to make it similar but different. We came up with the idea of a chicken, bacon, ranch version, and even a Hawaiian version that might include ham and even pineapple bits.
Once you have tried this original version, be adventurous and try to change it up and see how it turns out. When I made this recipe I cut back a little on the bread and increased slightly the amount of meat to trim some of the carbs. The way the cheese melts and makes a little crust around the edge is absolute heaven. Putting this on a lettuce bed with the Italian dressing makes it even more like a grinder. Hope you like it!
- Nanette
1 pound of Italian bread cut into cubes
Mix the following and pour over bread cubes:
2 T. olive oil
1 T. parmesan cheese
2 tsp. oregano
2 tsp. basil
2 tsp. garlic powder
1 tsp. red pepper flakes
1 tsp. salt
1/2 tsp pepper
Mix:
1/2 cup chicken broth
1 egg
Pour broth and egg mixture over bread cubes and mix.
Cut up one pound of Italian meats such as salami, prosciutto, capocollo, sopresseta, and pepperoni. Mix the meats into the cube mixture.
Spray a casserole dish with cooking spray. Place a layer of the bread and meat mixture in the bottom, then a place a layer of sliced provolone cheese, then layer again until you use all the mixture and an entire 8 ounce package of provolone cheese.
Spray a piece of aluminum foil with cooking spray and put over the casserole. Bake at 375 degrees for 30 minutes. Remove the foil and bake another 5-10 until the top bubbles.
Serve over shredded lettuce tossed with a dressing made of:
1 T. mayo
2 T. olive oil
2 T. red wine vinegar
1/2 tsp each of salt and pepper
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