The @MeghanGWine Grinder

The @MeghanGWine Grinder II

An ongoing series: I’m paying homage to some of my favourite bloggers by creating a custom sandwich in each of their honour.

So far we’ve had the the @Avitable Dog, @Motherbumper Po’ Boy, and @Kristabella Breakfast Sandwich.

noun /ˈgrīndər/
Regional name for a submarine sandwich in certain parts of the United States

For this week’s sandwich, we’re heading to California for an awesome girl by the name of @MeghanGWine. This of course is Meghan‘s second twitter handle, because her first one (@AMomTwoBoys) may not have been the best choice for someone who was still planning to have more kids…

The @MeghanGWine Grinder I

Meghan’s lived on both coasts, and I thought a sub sandwich would fit the bill for a coast-to-coast gal. My wife and I got to hang out with Meghan and her husband DJ in Las Vegas last year – and it was like we were all old friends, despite having never met them before.

Meghan shares my love of food and isn’t brave enough to have a food blog yet – but she should! The @MeghanGWine Grinder starts off with a red wine vinegar marinated brisket – like its namesake it’s got some kick, some spice, some pizzazz, with a dash of sassy-frass and goes lovely with a margarita. Hope you enjoy!

The @MeghanGWine Grinder III


The @MeghanGWine Grinder

Serves: 8 servings



2 cups red wine vinegar
1/4 cup minced garlic
1 cup sugar
1/3 cup kosher salt
2 tablespoons dried oregano
2 tablespoons fennel seed
1 tablespoon freshly ground black pepper


1 (10 pound) brisket
1 cup tomato paste
8 seeded rolls, halved
Horseradish mayonnaise, for serving
16 slices sharp provolone (optional)
2 roasted tomatoes, recipe follows
Pepperoncini, for serving


  1. For the marinade: Bring the vinegar, garlic, sugar, salt, oregano, fennel seed, black pepper, and 2 cups water to a boil in a medium saucepan. Boil for 5 minutes. Let cool. Place the brisket in a large baking dish and cover with the marinade. Let rest, covered, overnight in the refrigerator.
  2. Preheat the oven to 325 degrees F.
  3. For the brisket: Smear with the tomato paste and place in a clean large baking dish. Cook, covered, for 5 hours. The meat should easily come apart. Cool.
  4. Slice the brisket against the grain in 1/8-inch thick slices. Reserve the jus separately. Keep the brisket slices warm in the jus.
  5. Remove the insides of the rolls and smear with horseradish mayonnaise, to taste. Put 2 slices cheese, 2 to 3 roasted tomatoes, and a handful of pepperoncini on each roll. Place in the oven to crisp the rolls and melt the cheese. Top with about 4 ounces brisket and drizzle with some jus. Wrap and slice in half.

Roasted Tomatoes:
2 tomatoes, cut into eighths
1 tablespoon minced garlic
1 teaspoon oregano
1/4 cup red wine vinegar
1 tablespoon salt
1/2 tablespoon sugar

Preheat the oven to 275 degrees F. Combine all the ingredients and roast for 1 hour on a baking sheet or shallow roasting pan.

6 Responses to “The @MeghanGWine Grinder”

  1. mouth-wateringly uhmazing.

  2. YAY! I’m heading out to find a brisket TOMORROW. Looks and sounds SO delicious.

    Hope we all get to hang out together soon. xo

  3. YUM!!

  4. That is awesome, though you should know that with Meg the cheese is *never* optional!

  5. I really don’t want to wait until October to come back to Toronto. I’m hungry NOWWWWW.

  6. […] “twitter-handle sandwich.” I’ve already whipped together a bunch of these as you may […]