The Classic Rhode Island Grinder

• 1 hoagie roll, sliced in half lengthwise (torpedo or soft, long roll)
• olive oil
• red wine vinegar
• 1 small onion, thinly sliced
• 1 ripe tomatoes, sliced thin
• lettuce or mixed greens
• 2 slices italian ham
• 2 slices salami
• 2 slices pepperoni
• 2 slices mortadella
• 2 slices provolone cheese

1. Brush the inside of the torpedo roll with generous amount olive oil and a drizzle of red wine vinegar.
2. On one side of the roll, place a single layer of thin sliced onions, then a layer of tomato slices.
3. Add as much lettuce/greens as desired.
4. Continue to place layers of Italian meats and cheese on the roll.
5. Top the filled side of the torpedo roll with the other side of the roll.
6. Press firmly together and slice in half at an angle.
7. NOTE: In R.I. the sandwich is left open and placed under a broiler or in the oven until the cheese melts. Remove and put top of roll back on and cut in half.

roll, olive oil, red wine vinegar, onion, tomatoes, mixed greens, italian ham, salami, pepperoni, mortadella, provolone cheese

Taken from www.food.com/recipe/the-classic-rhode-island-grinder-227330 (may not work)