I have truly been enjoying being a part of the #SeriousSandwich cookalong for Emeril Lagasse’s new book Kicked-Up Sandwiches. I am sharing my fourth post and 3rd sandwich today, and will continue through the month of October. This Columbia Street Grinder recipe is a comfort food of sorts for Emeril, as it rekindles fond memories of eating grinders back at his home with his Portuguese family. None stick out in his mind more than the ones he could find on Columbia Street in Fall River, Massachusetts, a place I have never been to, but now aspire to visit.

Blogger Foodie Journal interviewed Emeril this month, and  when asked to choose a sandwich for his final meal he replied, “Two of my favorite sandwiches are an oyster po-boy and the grinders I used to get growing up on Columbia Street in Fall River, Massachusetts. I’m not sure I can choose just one for a final meal … A guy can have two sandwiches as a closing act, right?”

You can find this recipe, and others just as delicious at Emerils.com. If you want to take a Sandwich to the next level, I would suggest you check out what other goodies are in the book here. If you can’t contain yourself, and you are interested in buying the book, you can pre-order it before it comes out October 16th, by going to here,. Follow the bloggers in the cookalong on twitter using the hashtag #SeriousSandwich, and follow our Pinterest Board here.

Grinder:

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

Balsamic-Herb Vinaigrette

1/4 cup
1/4 cup balsamic vinegar
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation:

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:

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.

Emeril’s Kicked-Up Sandwich Photography Credit goes to Steven Freeman. Read about him here.