Spiedie Sandwich

History

The spiedie (pronounced 'speedy') was brought to Binghamton, New York by Italian immigrants in the early 20th century, with Augusto Iacovelli credited with introducing the dish at his restaurant Auggie's in the 1930s. The name derives from the Italian 'spiedo' (spit or skewer). Cubes of lamb, pork, chicken or beef are marinated for days in an herbed, garlicky vinaigrette, then grilled on skewers and served by pulling the meat directly off the skewer onto a slice of Italian bread — no plate needed. The Spiedie Fest & Balloon Rally, held annually in Binghamton since 1983, draws tens of thousands of visitors and has cemented the sandwich's status as a fiercely beloved regional icon.

Ingredients

• Soft Italian bread or hoagie roll
• Chicken, pork, lamb or beef, cut into 1.5-inch cubes
• Olive oil
• White wine vinegar or lemon juice
• Garlic, minced
• Fresh mint
• Fresh basil
• Oregano
• Salt and black pepper
• Crushed red pepper flakes

How to Make

1. 1Combine olive oil, vinegar, garlic, mint, basil, oregano, red pepper, salt and pepper to make the marinade.
2. 2Add meat cubes and marinate in the refrigerator for at least 24 hours (48 is better).
3. 3Thread marinated meat onto metal skewers.
4. 4Grill over medium-high heat, turning occasionally, until cooked through and slightly charred — about 10–12 minutes.
5. 5Lay a slice of soft Italian bread flat in your hand.
6. 6Hold the skewer with the other hand, press the bread against the meat, and pull the skewer free so the meat is captured in the bread.
7. 7Fold the bread around the meat and eat immediately.

Known for it

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