Binghamton's famous Spiedies Sandwich

If you read yesterday's blog you may be wondering just what a spiedie sandwich is, I know I certainly was when I saw it on the menu.  The name comes from the Italian spiedo meaning “kitchen cooking spit.”
The sandwich was first served in
Binghamton in the 1920's and has been part of the food culture ever since.
People who live in the area eat them at restaurants, from street vendors, buy from supermarkets, and even make their own at backyard cookouts.

Originally made from lamb, they are now made with virtually any meat. It is chunks of lamb, pork, chicken, beef, or venison that has been marinated for days in a tart sauce and then grilled on a metal skewer, usually over charcoal or gas. The traditional way of serving is between sliced Italian bread with extra sauce poured on top. The Spiedie, skewer and all, is then inserted in sliced Italian bread. The bread is used as a sort of mitt, wrapping around the meat. Pull out the skew and you then have a wonderful and delicious hot sandwich.

An annual three-day community gathering is held featuring hot air balloons, live music, and hundreds of varieties of spiedies cooked and sold by countless vendors. The weekend of entertainment and fun always concludes with the Spiedie Cook-Off on Sunday.
Interested in going check it out  http://www.spiediefest.com/

Spiedie Sandwich Recipe - How To Make A Spiedie Sandwich

Recipe Type: Sandwich, Beef, Wraps
Yields: 6 servings
Prep time: 20 min
Cook time: 8 min

Ingredients:

2 pounds meat (chicken, lamb, pork or beef), cut into 1 1/2-inch cubes*
1 cup extra-virgin olive oil
1/4 cup freshly-squeezed lemon juice
3/4 cup red wine vinegar
2 tablespoons granulated sugar
4 cloves garlic, minced
1 bay leaf
1/4 teaspoon red (cayenne) pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon coarsely-ground pepper
1 loaf Italian or French bread, thickly sliced
Metal Skewers

* Use boneless and skinless chicken breasts, pork tenderloin, top round steak, or leg of lamb.


Preparation:

In a large bowl, combine olive oil, lemon juice, vinegar, and sugar. Add garlic, bay leaf, red pepper, thyme, basil, oregano, salt and pepper; stir until well blended.

Place prepared meat in a large resealable plastic bag set into a shallow dish. Pour marinade mixture over meat and close bag. Marinate in the refrigerator for a least 24 hours and up to 3 days; turn bag occasionally to distribute marinade. Remove meat from refrigerator and let stand in marinade at room temperature for 2 hour; drain, reserving marinade.

Preheat barbecue grill. Thread 4 to 5 cubes of meat onto each metal skewer. Place onto hot grill and cook 8 to 10 minutes or until done to your preference, basting with reserved marinade. Remove from grill and serve immediately.

To serve, fold the bread over the contents of the skewer and pull the skewer out, leaving the meat sandwiched within the bread.

Makes 6 servings.