“Toast this "grinder" up in the slow cooker and get a sandwich with yummy meat, peppers, onions and melted cheese. This is great to throw in the crockpot and then head up town to a football game or parade. When you come home--it is done and ready to eat! Got this recipe from big red kitchen blog.”
READY IN:
1hr 30mins
SERVES:
6
YIELD:
6 sandwiches
UNITS:
US

Ingredients Nutrition

  • 1 round loaf artisan Italian bread
  • 18 slices provolone cheese
  • 18 slices ham
  • 18 slices pepperoni
  • 18 slices genoa salami
  • 34 cup sweet pepper rings
  • 1 onion, sliced
  • olive oil
  • oregano and basil

Directions

  1. Slice bread 13 times, almost all the way through but leaving 1/2 inch space at the bottom. Layer three slices of cheese and top with 3 slices each of Mortadella, Capicola, and Salami. Top with pepper rings and onions.
  2. Sprinkle with Italian Seasonings and repeat 5 times.
  3. Fold each bundle in half and tuck down between every other slice of bread to create 6 sandwiches. The sandwich may have "arched" its back, gently push down and wrap tightly in one then a second piece of heavy foil.
  4. Place in crockpot on top of a small aluminum foil pan or balls of foil, do not touch bottom of pan. Pour in 1/4 cup of water (I never like to have a "dry" crockpot, it just seemed to make sense to me to have a little water in there), it does nothing for the sandwich since it is wrapped up so tightly in foil. Cover and cook on low for 2-4 hours.
  5. To serve cut each sandwich apart, drizzle the insides lightly with olive oil, and enjoy. Makes six sandwiches with the center two being quite generous in size.

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