Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.

Columbia Street Grinder

Columbia Street Grinder

This sandwich is a nod to the grinders you can find on Columbia Street in Fall River, Massachusetts.

  • Prep Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 sandwiches


  • Grinder

  • Four 6-inch loaves Portuguese stick bread, or Italian or French loaves
  • 8 ounces sliced provolone cheese
  • 8 ounces sliced mortadella
  • 8 ounces sliced spicy ham, such as capicola
  • 8 ounces sliced salami
  • 1 large ripe tomato, cut into eight 1/4 inch-thick slices
  • 12 thin onion slices
  • 12 jarred hot or sweet cherry peppers, drained and roughly chopped
  • 2 cups torn green-leaf lettuce
  • Balsamic-Herb Vinaigrette

  • 1/4 cup balsamic vinegar
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 1 teaspoon minced garlic
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • Cut the loaves of bread in half lengthwise, and arrange them in a single layer, cut sides up. Liberally brush the bread with the vinaigrette. On the bottom half of each loaf, evenly layer one-quarter of the provolone, followed by one-quarter of the mortadella, one-quarter of the spicy ham, and one-quarter of the salami. Top with 2 slices of tomatoes and 3 slices of onion. Divide the cherry peppers among the sandwiches. Stir the vinaigrette and generously drizzle it over the onion and tomato.

  • In a small bowl, toss the torn lettuce with some of the remaining vinaigrette. Divide the lettuce among the 4 sandwiches, top with the other halves of the bread, and serve.

  • Balsamic-Herb Vinaigrette

  • In a small mixing bowl, combine the balsamic vinegar, basil, oregano, and garlic; whisk well to mix. Continue whisking while slowly drizzling in the olive oil in a slow, steady stream. Add the salt and pepper, and whisk to combine.

    Makes 3/4 cup

  • The vinaigrette may be stored in an airtight container in the refrigerator for up to 1 week.