New Orleans Columbia Street Grinder



New Orleans Columbia Street Grinder

Summary:   Emeril Lagasse grew up with this sandwich. They took them on family trips.


  • 4 (6-inch) loaves Portuguese stick bread or Italian or French loaves
  • Balsamic-Herb Vinaigrette (see below)
  • 8 oz sliced provolone cheese
  • 8 oz sliced mortadella
  • 8 oz sliced spicy ham, such as capicola
  • 8 oz sliced salami
  • 1 large ripe tomato, cut into 8 (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


  1. Cut loaves of bread in half lengthwise; arrange in a single layer, cut sides up. Liberally brush bread with vinaigrette. On bottom half of each loaf, evenly layer 1/4 of the provolone, followed by 1/4 of the mortadella, 1/4 of the spicy ham, and 1/4 of the salami. Top each with 2 tomato slices and 3 onion slices. Divide cherry peppers among sandwiches. Stir vinaigrette and generously drizzle over onion and tomato.
  2. In a small bowl, toss torn lettuce with some of remaining vinaigrette. Divide lettuce among sandwiches, top with other halves of bread, and serve.

Quick notes

This vinaigrette can season a sandwich or top your favorite salad. 1/4 cup balsamic vinegar 1 Tbsp chopped fresh basil leaves 1 Tbsp chopped fresh oregano leaves 1 tsp minced garlic 1/2 cup extra-virgin olive oil 1/2 tsp salt 1/4 tsp freshly ground black pepper 1. In a small mixing bowl, combine vinegar, basil, oregano, and garlic; whisk well. 2. Continue whisking while drizzling oil in a slow, steady stream. Add salt and pepper and whisk to combine. 3. The vinaigrette may be stored in an airtight container in the refrigerator for up to 1 week.

Number of servings (yield): 4

Recipe adapted from:

Photo courtesy of:


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