This sandwich is made with marinated chunks of meat that are grilled and served in a sub bun. The name comes from the Italian spiedo—a cooking spit—and descends from a regional dish made in Abruzzo, Italy, called a spiedini or a spidducci. The spiedie has a number of potential origin stories. Tracing to Italian-American communities in Broome County, New York, the sandwich was either made in the late 1930s or late '40s. Spiedie sauce was first sold bottled in 1975. The Spiedie Fest and Balloon Rally takes place annually in August in Binghamton, New York, and features a spiedie cook-off.
Recipe Servings: 6
Prep Time
20 minutes
+ 26 hours resting
+ 26 hours resting
Cook Time
8 minutes
Total Time
26 hours 28 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs boneless, skinless meat (chicken, lamb, pork, or beef), cut into 1½-inch cubes
- 1 cup extra-virgin olive oil
- ¼ cup freshly-squeezed lemon juice
- ¾ cup red wine vinegar
- 2 Tbsp sugar
- 4 garlic cloves, minced
- 1 bay leaf
- ¼ tsp cayenne pepper
- 1½ tsp dried thyme
- 1½ tsp dried basil
- 1½ tsp dried oregano
- ½ tsp salt
- ½ tsp coarsely-ground black pepper
- 6 submarine rolls, split
Directions
- Combine the olive oil, lemon juice, vinegar, and sugar in a large bowl.
- Add the garlic, bay leaf, red pepper, thyme, basil, oregano, salt, and pepper, and mix well to combine.
- Marinate the meat in the mixture, refrigerated, for a least 24 hours and up to 3 days, turning occasionally.
- Let stand in the marinade at room temperature for 2 hours, then drain, reserving the marinade.
- Preheat a barbecue grill.
- Skewer 4–5 cubes of the meat onto each of the metal skewers.
- Grill the skewers for 8–10 minutes, until done as desired, basting frequently with the reserved marinade.
- Place each skewer inside a split submarine roll, squeeze the bun together, and pull the skewer out leaving the meat inside the bun.
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