Spiedie

History

The spiedie (from the Italian 'spiedo,' meaning spit or skewer) was brought to Binghamton, New York by Italian immigrants in the early 20th century. Augustino Iacovelli is widely credited with popularizing it at his restaurant Augie's in the 1930s, marinating cubes of lamb in a garlicky Italian dressing before grilling them on skewers. The sandwich is made by wrapping a slice of Italian bread around the skewer and pulling the meat off directly into the bread. Binghamton hosts an annual Spiedie Fest that draws tens of thousands of visitors and celebrates the sandwich as the region's proudest culinary tradition.

Ingredients

• Italian bread or hoagie roll
• Chicken breast or pork shoulder or lamb, cut into 1-inch cubes
• Olive oil
• White wine vinegar
• Garlic, minced
• Fresh mint
• Fresh basil
• Oregano
• Salt and black pepper
• Lemon juice

How to Make

1. 1Combine olive oil, vinegar, garlic, mint, basil, oregano, lemon juice, salt and pepper to make the marinade.
2. 2Toss meat cubes in marinade and refrigerate for at least 24 hours, ideally 48.
3. 3Thread marinated meat onto metal skewers.
4. 4Grill over high heat, turning, until charred at the edges and cooked through, about 10–12 minutes.
5. 5Wrap a slice of soft Italian bread around the skewer.
6. 6Pull the skewer out so the meat stays in the bread.
7. 7Serve immediately, optionally with extra marinade drizzled over.

Known for it

• The Spiedie & Rib Pit1274 Upper, Front St, Binghamton, NY 13901, USA