The Three Amigos Grinder Recipe

Name: Newtown Road Italian Deli & Pizzas The Three Amigos Grinder Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 unit Italian grinder roll (8–10 inch); 1 unit chicken cutlet, thinly pounded (breaded or plain); 3 unit bacon strips, cooked until crisp; 2 slices pepper Jack cheese slices; 0.25 cup red onion, thinly sliced; 0.25 cup roasted red peppers, sliced (jarred or freshly roasted); 2 tbsp hot cherry or banana peppers, sliced (pickled or fresh); 3 slices dill pickles, sliced lengthwise or into coins; 2 tbsp ranch dressing; 1 tbsp mayonnaise (optional, to boost moisture); 0.5 tsp yellow mustard (optional); 0.25 tsp salt (for chicken); 0.25 tsp black pepper (for chicken); 1 tsp olive oil or melted butter (to brush roll)

Inspired by Newtown Road Italian Deli & Pizza

Time25m

Serves1

Chicken cutlet, bacon, pepper Jack cheese toasted on a grinder with red onion, roasted & hot peppers, pickles and ranch dressing.

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Ingredients

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Sandwich components

1 unit Italian grinder roll (8–10 inch)

1 unit chicken cutlet, thinly pounded (breaded or plain)

3 unit bacon strips, cooked until crisp

2 slices pepper Jack cheese slices

1/4 cup Red onion, thinly sliced

1/4 cup roasted red peppers, sliced (jarred or freshly roasted)

2 tbsp hot cherry or banana peppers, sliced (pickled or fresh)

3 slices dill pickles, sliced lengthwise or into coins

Dressings & spreads

2 tbsp ranch dressing

1 tbsp mayonnaise (optional, to boost moisture)

1/2 tsp yellow mustard (optional)

Seasoning & finishing

1/4 tsp salt (for chicken)

1/4 tsp black pepper (for chicken)

1 tsp olive oil or melted butter (to brush roll)

Method

Prepare chicken cutlet

Season and cook

If your chicken cutlet is raw, pat dry and season both sides with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Cook the cutlet 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C). If using a pre-cooked or breaded cutlet, heat per package instructions or brown 2–3 minutes per side in the skillet. Transfer to a plate and keep warm.

Prepare bacon and vegetables

Cook bacon

Cook 3 strips of bacon until crisp in a skillet, in the oven (400°F for 12–15 minutes), or in the microwave. Drain on paper towels and set aside.

Slice vegetables

Thinly slice 1/4 cup red onion, 1/4 cup roasted red peppers, 2 tablespoons hot peppers, and slice 3 pickle slices. Keep them ready in a small bowl so assembly is quick.

Assemble and toast the grinder

Prep the roll

Slice the Italian grinder roll lengthwise, keeping one edge hinged if desired. Lightly brush the cut faces with 1 teaspoon olive oil or melted butter to help toasting and flavor.

Layer sandwich components

On the bottom half of the roll, spread 1 tablespoon mayonnaise (optional) and 1/2 teaspoon mustard (optional) evenly. Place the cooked chicken cutlet on top of the spread. Lay 2 slices of pepper Jack cheese over the warm cutlet so it begins to melt.

Add bacon and peppers

Crumble or lay the 3 cooked bacon strips over the cheese. Top with roasted red pepper slices and hot peppers, distributing them evenly.

Finish with raw vegetables and dressing

Scatter the thinly sliced red onion and pickle slices atop the peppers. Drizzle 2 tablespoons ranch dressing over the assembled fillings (or serve ranch on the side).

Toast the sandwich

Close the sandwich and place it in a panini press, sandwich grill, or under a preheated broiler/toaster oven. Press or toast until the roll is crisp and the cheese is fully melted, about 2–4 minutes in a press or 3–5 minutes under a broiler (watch to avoid burning). If using a skillet, press with a heavy pan and cook 2–3 minutes per side on medium-low.

Serve

Remove the grinder from heat, let rest 1 minute, then slice in half diagonally if desired. Serve immediately with extra ranch dressing and pickles on the side.