While I’m from the midwest (Illinois and Wisconsin), a large majority of my ex-husband’s family is from, and still lives in Iowa. Every year they go to the Iowa State Fair, and a few years ago we finally had the chance to join them. While there, my ex ate a sandwich from one of those fair carts called a grinder, though not too long ago they were still called “Guinea Grinders“.
Guinea Grinder – why that name?
Many Italians aren’t happy with the name “guinea grinder” as its origins date back to when Italian immigrants were called “guineas”. It’s considered a racial slur and some restaurants in Iowa have even changed the name of this sandwich to plain old “grinder”. The word grinder refers to the act of grinding your teeth back and fourth to bite through the tough bread in the sandwich, which would also indicate they didn’t toast them early on. No matter what you call it, it’s really delicious and freezes well too!
Finding a recipe for these Grinders on the internet wasn’t as easy as searching for something more widely known. Because this sandwich is really only found in Iowa, there weren’t many search results for the recipe. There were a few different versions, but the one I chose was closest to the one my husband enjoyed at the fair. They offer it with or without Mozzarella cheese and sometimes with banana peppers. I opted for the cheese but left off the peppers to keep it family friendly for the kids. The recipe I found called for a French loaf, which is what I used here, but at the fair they used more of an bomber type bun.
These were really good, easy to make, and as I mentioned, can be easily frozen. I did find that the reheated meat mixture seemed saltier after being frozen, so I would suggest adding a bit of water when warming it up the second time around. I also used shredded Mozzarella instead of sliced, which the original recipe calls for. This is definitely a great addition to my list of ground beef dinner ideas!
This recipe makes 12 grinder sandwiches. I made 6 grinders and froze the other half for another meal. You could just cut this in half as well.
Scroll down for a printable version of this recipe
You will need the following
- 1 lb Italian sausage
- 1 lb ground beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 30 oz homemade pizza sauce (or jar pizza sauce)
- 4 loaves French bread, sliced in half horizontally
- Mozzarella cheese, shredded
Remove sausage casings and crumble into pan with the ground beef. Brown both meats together until no longer pink. Drain fat.
Mix the salt, pepper, garlic powder and pepper flakes into the pizza sauce.
Put the browned meat and the seasoned sauce into the slow cooker and stir to combine. Cover and cook on low for 4 hours or on high for 1-2 hours, stir once or twice during cooking.
Preheat oven to 375 F. Cut the split French loaf into 3 separate sandwiches. Repeat with second loaf. If making all 12 servings, repeat with 3rd and 4th loaf.
Pull a small amount of bread out of the bottom of the loaf to make a bowl for the meat.
Fill the bowl with meat mixture.
Cover the meat mixture with shredded Mozzarella cheese.
Place the top of loaf onto the sandwich and wrap the entire thing in foil. Bake for 15 minutes in the oven and serve.
Guinea Grinder: Iowa State Fair Food
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 lb Italian sausage
- 1 lb ground beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 30 oz homemade pizza sauce or jar pizza sauce
- 4 loaves French bread sliced in half horizontally
- Mozzarella cheese shredded
Instructions
- If sausage has casings remove them and crumble into pan with the ground beef. Brown both meats together until no longer pink. Drain fat.
- Mix the salt, pepper, garlic powder and pepper flakes into the pizza sauce.
- Put the browned meat and the seasoned sauce into the slow cooker and stir to combine. Cover and cook on low for 4 hours or on high for 1-2 hours, stir once or twice during cooking.
- Preheat oven to 375 F. Cut the split French loaf into 3 separate sandwiches. Repeat with second loaf. If making all 12 servings, repeat with 3rd and 4th loaf.
- Pull a small amount of bread out of the bottom of the loaf to make a bowl for the meat.
- Fill the bowl with meat mixture.
- Cover the meat mixture with shredded Mozzarella cheese.
- Place the top of loaf onto the sandwich and wrap the entire thing in foil. Bake for 15 minutes in the oven and serve.
Amanda Davis
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Lynn Sabin says
While I understand these so-called grinders have been around for a while, I wonder if the parochially-minded individual who originally named them understood grinders were thusly named because they included a GRINDER SALAD. Sadly, this is another example of ignorance entering the lexicon and being used by the know-no-betters until it becomes sufficiently ubiquitous to be considered common parlance. This is how we get a county in Iowa pronounced B’you-neh Vista and a tool in Texas called a Tar Arn. I suppose these colloquialisms add to local color, but they bode against the idea that Americans speak a common language.
Jeannie says
Friskies was the best
Carmen says
I loved friskies. All the good places seem to go away. We were in DesMoines last month and went to the Tavern in WDM and it was really good. Millie’s had a good one also. My first one came from Millie’s. Also, Campbell’s on Hubbell use to be great.
Mary E. says
Remembering Guinea grinders from my youth in Des Moines. We found them at Joe Corso’s on Grand Ave in West Des Moines and at the Onion Ring on the intersection of Merle Hay and Hickman. Thanks for the recipe!
Tricia wells says
Also if you can find it Graziano’s Italian sausage is a must for it to be authentic ummm my mouth is watering! Southside native here. There isn’t anything better than good old guinea grinder yum!!!
John says
Great recipe…
Added a few ingredients to my taste..
Similar to the BEDT I ever had … East Des Moines.. Friskies.. gone now but my god they were the best !!!
Rachel says
Link for pizza sauce is dough
Amanda Formaro says
Thank you for pointing that out, i have corrected the link in the post. Here it is as well https://amandascookin.com/pizza-sauce-recipe/
Susan says
There was a small stand in Clear Lake that sold these in the summer for a few years. I was told that grape jelly was “the secret” ingredient.
I add a tablespoon or so.
Richene says
My family are also native Iowans and we all love the Iowa State Fair Guinea Grinders. We make them slightly different. Takes less time and a favorite sandwich to us all. INGEDIENTS: 10 bolillo rolls,, 3 rolls sausage,, 1- 12oz can spaghetti sauce, 1pkg of 10-12 sliced pepper jack cheese and crushed peppers. DIRECTIONS: preheat oven to 350, brown the 3 rolls of sausage and add crushed peppers while browing for a little spice. You can buy hot sausage and mix with mild if you like spicy. Drain. Stir in 1-12oz can of spaghetti sauce (I use garlic & herb). Next spoon on meat and sauce mixture and break cheese slice in half and place on top, take sandwhich and roll it up in foil .individually then place in oven for approx. 10 min. TOTAL COOK TIME: approx. 20-30 min. You can add sautéed onions and peppers or anything you like. It’s mildly spicy. You can substitute regular mottzerella cheese and opt out of crushed peppers if spice is not your thing.
Irish Mike says
Needs at least triple the recommended hot sausage filling. I can see the Iowa State Fair from my backyard I didn’t know it was a local sandwich
Christine says
My grandma, Jennie DePhillips operated the Onion Ring Drive in on Merle Hay and Hickman in DM.
Worked there for years. We used Krispie Crust rolls and heated them in the pizza oven unwrapped and open faced. Sausage in sauce on one side and pizza sauce and cheese on other.
Maureen VanHook says
I was just telling my Southern husband today, that I miss Guinea Grinders. I grew up in Des Moines, across the park from La Pizza House (Guinea grinders and onion rings). Guinea Grinders were part of my childhood. I live in Georgia now. No such food here.
I’m going to try this! I can’t wait : )
Amanda Formaro says
I hope you like them! I haven’t had one in a while, so thanks for the reminder! I also have Iowa pork tenderloin sandwiches YUM! https://amandascookin.com/pork-tenderloin-sandwiches-schnitzel/
Tim says
I used to live in Iowa and visited the state fair many times. I always had a guinea grinder first thing. This is very much like their recipe. I love it and would recommend to everyone.
Amanda Formaro says
Thanks Tim! I’m planning on making these in a couple weeks. We’ve always loved them!
CeCe says
My family is from Des Moines, I’m from San Jose and currently in Texas. Have made this exact receipe everytime I meet ANYONE new. They always love it. I skip the slow cooker and overload my grinders, sometimes you have to use a fork to eat them. THANKS!
Amanda Formaro says
Thanks CeCe! You just reminded me I haven’t made these in a while!
Steve Weiland says
The name of the dish “Guinea Grinder” was actually from the Italian-American community in Des Moines. Many of them think it’s amusing that some people find the name offensive. In fact, several whom I know still call them Guinea Grinders.
Amanda Formaro says
Yes! My ex-husband’s side of the family called them Guinea Grinders too and they were from Des Moines.
Scott says
Not only did she leave out the peppers, but she left out the onions as well. Saute both and add them in as well. Otherwise the kids will never know the flavors they are missing out on. The Best Grinders ever, were the ones sold at the Tavern in West Des Moines a.k.a. Valley Junction; back in the 1970’s. When they sold the Tavern, the Grinders were never the same, and left a lot to be desired. The food stands at the fair tried their best, but they could never get the wonderful flavors from the Original Tavern.
Connie says
Italian Sandwich??? ergo: Italian bread?? Certainly not French!!