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In this recipe, we’re preparing a sandwich classic: the incredibly satisfying grinder. Closely related to a sub, hero or hoagie, the grinder is a New England variation in which cold cuts are sometimes replaced with hot cooked meat. In our version, we’re filling soft, crispy rolls with ground beef, mushrooms, onion, a white cheddar cheese sauce and zesty pepperoncini, or Italian hot peppers. Served with hearty roasted potato wedges on the side, these grinders make for a meal that’s bursting with robust, savory flavor.

Ethan Mick

with Aged Cheddar Cheese Sauce & Crispy Potato Wedges

Italian Beef Grinders

Ground Beef

Sandwich Rolls

Milk

Cremini Mushrooms

Yellow Onion

Russet Potatoes

Pepperoncini

Aged White Cheddar Cheese

All-Purpose Flour

Ingredients

Preheat the oven to 475°F. Wash and dry the fresh produce. [Cut the potatoes lengthwise into 1-inch-thick wedges.](#) Thinly slice the mushrooms. Peel, halve and thinly slice the onion. Grate the cheese. Slice the rolls lengthwise, leaving them intact (they should look like hot dog buns). Thinly slice the pepperoncini crosswise.

Prepare the ingredients:

Place the **potatoes** on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on.

Roast the potatoes:

While the potatoes roast, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **mushrooms** and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the **onion**; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened.

Cook the vegetables:

Add the **ground beef** to the pan of vegetables; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through. Add **2 tablespoons of water** and cook, stirring frequently and scraping up any browned bits from the bottom of the pan, 30 seconds to 1 minute, or until the water has cooked off. Remove from heat; season with salt and pepper to taste. Set aside in a warm place.

Add the beef:

While the potatoes continue to roast, in a small pot, heat **2 tablespoons of olive oil** on medium-high until hot. Add the flour and cook, whisking constantly, 1 to 2 minutes, or until golden and fragrant. Slowly whisk in the **milk** and **¼ cup of water**; heat to boiling on high. Once boiling, reduce the heat to low and simmer, whisking frequently, 4 to 6 minutes, or until thickened. Add the **cheese**; season with salt and pepper. Cook, whisking occasionally, 1 to 2 minutes, or until thoroughly combined and smooth. Remove from heat and [season with salt and pepper to taste.](#) Set aside in a warm place.

Make the cheese sauce:

Place the **rolls** on a sheet pan, cut sides up, and toast in the oven 2 to 4 minutes, or until slightly crispy and warmed through. Remove from the oven and transfer to a work surface. Divide the **cooked vegetables and beef** between the toasted rolls; top with some of the **cheese sauce** and as much of the **pepperoncini** as you’d like (you may have extra pepperoncini). Divide the sandwiches and **roasted potatoes** between 2 plates. Serve with **any remaining cheese sauce** on the side. Enjoy!