This Italian Grinder Casserole Will Improve Your Quality of Life

Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as delicious casserole creations. Today we’re taking another favorite sandwich of mine—the Italian sub/grinder/hoagie/whatever—and transforming it into a hot, comforting dish of wonder. There are few sandwiches I enjoy more than a good Italian sub. Salty cured meats with strong provolone and acidic pepperoncinis never fail to make my mouth happy, and casseroling the situation was, what we call in the business, a “good move.” Sandwiches are, as a food, very easy to casserole, but some thought has to be given to the treatment of the bread. For our Monte Cristo casserole, I prepared it as I would a bread pudding, soaking the bread in a custard before baking. For this dish, however, I wanted to keep the bread a little lighter, so I only used one egg, and omitted the milk entirely, opting for a bit of broth instead to moisten, but not drench, the cubed carb. I also had no desire to bake the fresher components of the sandwich into the casserole, because no one likes baked iceberg, so those were made into a little salad. All in all,… Read full this story

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