The only thing better that owning a boat is having a friend who owns a boat. And the best way to encourage repeat invites onto said boat is to bring killer sandwiches that leave your boat owning friends wanting more. These Boat Sammies will totally do the trick. My husband was inspired by an Instagram post a few years ago and we’ve been tweaking and refining these Italian Grinder style sandwiches ever since.
A couple of tips:
- I like to choose par-baked loaves of bread for these sandwiches. They travel well (great if you’re heading to a cabin) and they are guaranteed fresh.
- We pull out some of the bread from the center of the loaves to make more room for the sandwich fillings.
- Save that interior bread to use for homemade croutons for a salad later in the day.
- We used to sprinkle Italian seasoning on these sandwiches but after switching to picked up this Greek Freak blend (found it at Costco!) I’ll never go back.
- Lots of grinder style sandwich recipes call for a drizzle of store-bought Italian dressing. I don’t love the texture or the flavor of those – so I use this Mediterranean Medley Olive Oil + a high quality red wine vinegar instead and it’s SO flavorful.
- We’ll slice one of these sandwiches into 4-5 pieces, wrap in foil, label and put them in a large zip lock back so everyone can grab one whenever they feel the pang of hunger.
- I like to purchase a variety pack of salami and prosciutto (and mortadella, if you can find it!). Use it on the sandwiches and serve leftover meat and cheese on a charcuterie board later.
- Obviously – don’t let your lack of a boat prevent you from making these sandwiches. They can be enjoyed anywhere you see fit!
Italian Grinder-Style Boat Sammies
Gather this:
- 1 loaf Italian bread (preferably par baked – prepare according to package instructions, let cool and then slice in half lengthwise and pull out some of the bread filling, careful not to rip a hole in the crust)
- mayonnaise
- a variety of cured pork: salami, pepperoni, mortadella, prosciutto
- sliced provolone cheese
- sliced tomato
- thinly sliced red onion
- chopped romaine lettuce
- Italian or Greek seasoning blend
- extra-virgin olive oil
- red wine vinegar
Do this:
Set the two halves of bread on a cutting board. Spread or squeeze a thin layer of mayo over each side. On one half of the bread, layer the provolone cheese and the meats. On the other half of the bread, add lettuce, red onions and tomato. Sprinkle the tomato with good quality salt and the seasoning blend. Drizzle the vegetable side with the oil and vinegar. Carefully join the two halves together (I find it easiest to flip the meat side onto the vegetable side). Use a bread knife to cut the sandwich into 4-6 slices and wrap in parchment and foil. Best enjoyed on the same day they are made!
