Crockpot Grinders

By lakecar

Ingredients

• one round loaf Artisan Italian Bread
• 18 slices provolone
• 18 slices Mortadella
• 18 slices sweet or hot Capicola
• 18 slices Genoa Salami
• sweet pepper rings
• thin onion slices
• olive oil
• oregano and basil
• Large 6 quart oval crockpot

Details

Servings 6
Adapted from bigredkitchen.com

Preparation

Step 1

Slice bread 13 times, almost all the way through but leaving 1/2 inch space at the bottom. Layer three slices of cheese and top with 3 slices each of Mortadella, Capicola, and Salami. Top with pepper rings and onions. Sprinkle with Italian Seasonings and repeat 5 times. Fold each bundle in half and tuck down between every other slice of bread to create 6 sandwiches. The sandwich may have “arched” its back, gently push down and wrap tightly in one then a second piece of heavy foil. Place in crockpot on top of a small aluminum foil pan or balls of foil, do not touch bottom of pan. Pour in 1/4 cup of water (I never like to have a “dry” crockpot, it just seemed to make sense to me to have a little water in there), it does nothing for the sandwich since it is wrapped up so tightly in foil. Cover and cook on low for 2-4 hours. To serve cut each sandwich apart, drizzle the insides lightly with olive oil, and enjoy. Makes six sandwiches with the center two being quite generous in size.

Note- you may not need all the meat and cheese as the sandwiches on the ends are a bit smaller and will not hold as much.