Grinder Sandwich

Name: Grinder Sandwich
Ingredients: 3 qt. Large onions, cut into 1/4-inch-thick slices, separated into rings; 3 qt. green peppers, cut into 1/4-inch-thick slices; 1/4 cup garlic, minced; 2 cups oil; 2 Tbsp. dried oregano leaves; 48 rolls submarine rolls (6 inch), partially split; 1-1/2 qt. GREY POUPON Classic Dijon Mustard; 144 slices OSCAR MAYER Ham Stacks Ham and Water Product Slice; 96 slices Medium tomatoes, each cut into 6 slices (1 oz. each); 96 slices Sliced provolone cheese

10 ingredients

9 steps

Ingredients

3 qt. Large onions, cut into 1/4-inch-thick slices, separated into rings
3 qt. green peppers, cut into 1/4-inch-thick slices
1/4 cup garlic, minced
2 cups oil
2 Tbsp. dried oregano leaves
48 rolls submarine rolls (6 inch), partially split
1-1/2 qt. GREY POUPON Classic Dijon Mustard
144 slices OSCAR MAYER Ham Stacks Ham and Water Product Slice
96 slices Medium tomatoes, each cut into 6 slices (1 oz. each)
96 slices Sliced provolone cheese

Directions

1

Saute onions, peppers and garlic in hot oil in large saute pan or griddle on high heat until seared but still crisp.
2

Remove from heat; sprinkle with oregano.
3

For each sandwich: Spread cut sides of roll with 2 Tbsp.
4

of the mustard.
5

Fill with 3 ham slices, 2 tomato slices, about 1/3 cup of the pepper mixture and 2 cheese slices.
6

Wrap loosely in foil.
7

Bake in 350F-convection oven for 15 minutes.
8

Unwrap.
9

Serve immediately.