A grinder is simply an intense version of a classic submarine sandwich. This one features grilled portabella mushrooms, red bell peppers and zucchini with a peppy black olive spread. For an added crunch, toast the submarine rolls before slathering them with the olive spread.
1/3 c. olive oil
1/4 c. red wine vinegar
3 T. dry sherry
2 tsp. rosemary leaves, crushed
2 cloves garlic, minced
1 lb. portabella mushrooms, sliced
1 large red bell pepper, cored and sliced 1-2" wide
1 medium zucchini, sliced lengthwise 1/4" thick
1/4 c. kalamata olives, pitted
2 T. capers
1 T. balsamic vinegar
1 T. garlic powder
4 submarine rolls
Freshly sliced tomatoes
In a large resealable plastic bag, combine the olive oil, red wine vinegar, sherry, rosemary leaves, and minced garlic. Seal the bag and shake to blend the ingredients. Add the prepared vegetables to the bag. Allow to marinate for 30 minutes.
Meanwhile, combine the olives, capers, balsamic vinegar and garlic powder in a food processor or blender. Process until smooth. Spread 2 tablespoons of the spread over each of the four submarine rolls. Set aside.
Grill the vegetables over a medium grill for about 20 minutes, turning once. Set aside half of the grilled mushrooms for the Porta Pizza. Divide the remaining vegetables evenly among the four prepared submarine rolls. Add sliced tomatoes to each sandwich and serve immediately.
3 oz. crumbled fontina cheese (or any other tangy cheese)
Extra virgin olive oil
Preheat the oven to 400 degrees. Place the prepared pizza crust on a pizza pan.
Combine the pasta sauce and balsamic vinegar in a small bowl. Spread the sauce evenly over the prepared pizza crust. Sprinkle the pizza evenly with the red onions, mushrooms, pepper and cheese.
Bake the pizza for about 10 minutes or until the vegetables are tender and the cheese is melted. Sprinkle some extra virgin olive oil over the finished pizza immediately before serving.
