Grinder (spicy)(gf) Recipe

Prep

Thinly slice the red onion and green bell pepper, dice the roma tomato, mince the garlic, and slice the banana peppers if not pre-sliced. Measure out spices and tomato paste.

Brown the sausage

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then add the spicy Italian sausage. Break it up with a spatula and cook until mostly browned, about 6–8 minutes.

Sauté vegetables

Push the browned sausage to one side of the skillet (or remove briefly). Add the remaining 1 tablespoon olive oil if needed. Add the sliced onion and bell pepper and sauté 3–4 minutes until softened. Add the minced garlic and banana peppers and cook 30–60 seconds until fragrant.

Build the sauce

Stir the tomato paste into the meat and vegetables, allowing it to caramelize for 1 minute. Add the diced tomato, red pepper flakes, dried oregano, salt, and black pepper. Stir to combine.

Simmer

Pour in 1/4 cup hot water or chicken stock, reduce heat to medium-low, and simmer gently for 4–6 minutes until the mixture is saucy but not watery. Taste and adjust seasoning (add more red pepper flakes for heat or more salt if needed). Turn off heat and cover to keep warm.

Warm the gluten-free rolls: split the rolls and, if desired, toast them cut-side down in a dry skillet or under a broiler for 1–2 minutes until lightly crisp.

Finish the toppings: in a small bowl combine mayonnaise (or spicy mayo) with lemon juice. Toss shredded romaine with a light pinch of salt if desired. Have pickled jalapeños and provolone slices ready.

Assemble the grinders: divide the hot sausage-and-vegetable mixture evenly among the 4 rolls, spooning a generous portion into each. Lay one slice of provolone over the hot filling on each sandwich so it softens/melts from the heat. Add a drizzle (about 1 tsp) of the mayo mixture to each sandwich.

Add fresh toppings and serve: top with shredded romaine and a few pickled jalapeños if using. Close the rolls and serve immediately while hot. Serve with extra red pepper flakes or banana peppers on the side for guests who want more heat.