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Spiedies are local to Binghamton in the central Southern Tier of New York, [1] and somewhat more broadly known and enjoyed throughout Central New York. [citation needed] A spiedie consists of cubes of chicken, pork, lamb, veal, venison, beef, or tofu. The meat is marinated overnight or longer, then grilled on spits over a charcoal pit.
Arrosticini are a class of traditional dishes of skewered grilled meat characteristic of Molisana and Abruzzese cuisine (from the Italian regions of Abruzzo and Molise). [1] Arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) are typically made from mutton or lamb cut in chunks and pierced by a skewer.
The Polish Boy is a sausage sandwich native to Cleveland, Ohio.It consists of a link of kielbasa sausage placed in a bun, and covered with a layer of french fries, a layer of barbecue sauce and a layer of coleslaw. [1]
Ground meat, usually beef, cooked with seasoned tomato sauce and served on a round bun. Sloppy joe (New Jersey) United States: Double-decker rye bread sandwich made with one or more types of sliced deli meat, such as turkey, ham, pastrami, corned beef, roast beef, or sliced beef tongue, along with Swiss cheese, coleslaw, and Russian dressing.
This is a list of American sandwiches.This list contains entries of sandwiches that were created in, or commonly eaten in, the United States. A sandwich is a food item consisting of one or more types of food placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for some other food.
Our spiedies were always of lamb, and were always cooked using spiedie irons--steel skewers.--Mockingbird0 05:24, 21 September 2008 (UTC) Right on Mockingbird0. The reason the skewers were steel was because the steel would transmit the heat into the center of the meat. This was critical for leaner meat such as venison and lamb.
To assemble an Italian beef, the meat is transferred to the bread still wet, followed by the desired toppings. [6] The completed sandwich is then traditionally dunked in juices before serving. The amount of juices added can be customized using terminology such as "dipped," "dunked," or "wet," but the definitions vary among restaurants.
A hot dog topped with a spiced meat sauce called Cincinnati chili, mustard, diced onions, and sometimes cheese. [189] [190] Coney Island hot dog: Midwest Detroit, Flint, elsewhere in Michigan, Fort Wayne, Indiana: A large, natural-casing hot dog topped with a hearty, mildly spiced meat sauce, and with mustard and diced onions. [191] [192 ...