Ask someone from Connecticut what to call a long roll stuffed with meat, cheese, and veggies, and you'll likely get one answer without hesitation: a grinder. Ask someone from Philadelphia, and you'll hear "hoagie." Head to New York and it's a "hero." But here in Connecticut, the grinder reigns supreme and its story is more local than most people realize.
Where Did the Grinder Come From?
The most widely credited origin story traces back to an Italian immigrant named Benedetto "Benny" Capaldo, who arrived in New London, Connecticut in 1913 and opened a small grocery store in the city's Italian neighborhood. By the 1920s, his sandwiches were served on the roll we recognize today and loaded with meat.
Some say "grinders" were named for Italian American dockworkers at New England ports in the early 1900s, whose job involved grinding rust off ship hulls before painting. Others say the name comes from the bread itself, the tough Italian bread was harder to chew than other sandwiches, so you had to "grind" your way through a bite. Either way, the name has stuck especially hard in Connecticut and Rhode Island.
Interestingly, the grinder also gave us another sandwich name you've definitely heard: the "sub." One popular Waterbury deli, established in 1922, began serving a combination submarine sandwich and New York-style grinder, and the "sub" name eventually took over in a lot of places. So whether you call it a grinder, a sub, or a hero, there's a good chance Connecticut had something to do with it.
What Makes a Grinder a Grinder?
At its core, a grinder is defined by three things:
The bread. A long, crusty Italian roll, chewy inside, crisp outside. This is non-negotiable.
The fillings. Classic Italian cold cuts like salami, ham, capicola, and pepperoni, layered with provolone cheese.
The dressing. Shredded lettuce, tomato, red onion, and banana peppers, finished with oil, vinegar, salt, pepper, and oregano.
Some purists insist a "true" grinder should be served hot, with melted cheese and warmed meats. Others swear by the cold, deli-style version. Both are correct, it really comes down to what part of New England you grew up in.
How to Make a Classic Italian Grinder at Home
Ready to build your own? Here's the formula:
Slice a fresh Italian sub roll lengthwise, leaving a hinge on one side.
Layer thin slices of salami, ham, capicola, and pepperoni.
Add a few slices of provolone cheese.
Top with shredded lettuce, sliced tomato, thinly sliced red onion, and banana peppers.
Drizzle with olive oil and red wine vinegar, then season with salt, pepper, and dried oregano.
Press gently, slice in half, and serve.
Want it hot? Layer the meat and cheese on the open roll, toast under the broiler for 2–3 minutes until the cheese melts, then add the cold toppings after.
The Viral Twist: The Chopped Italian Sandwich
If you've spent any time on TikTok lately, you may have seen a new take on the classic making the rounds: the chopped Italian sandwich. Instead of layering the ingredients, everything - meats, cheese, lettuce, tomato, onion, banana peppers, and dressing, gets combined on a cutting board and finely chopped together, then scooped into the roll like a loaded antipasto salad.
The trend took off after a TikTok user posted the original version, and it's since inspired countless recreations from home cooks everywhere. The appeal comes down to one thing: every bite has a bit of everything in it, rather than getting one layer at a time. It won't win any beauty contests, but the flavor payoff has plenty of fans.
Want to try it? Use the same ingredient list as a classic grinder, chop everything into bite-sized pieces on a cutting board, toss with your dressing, and pile it into a roll.
Try Our Classic Grinders at LaBonne’s
Whether you're looking to make a grinder yourself or let our team do the hard work for you, we’ve got you covered. Our sandwich makers are truly some of the best around, see this video for just a sample of the great sandwiches on our menu.