Beautiful looking sandwich! I tried Utz chips for the first time recently-just the regular ones-but was eyeballing the ones you pictured. How were they?
Rosa’s sounds like a winner! And for the sake of research, you need to try some of the dinners you have mentioned…..
This has got to be one of the best threads on Roadfood. I’ve never set foot in Connecticut (yeah, I spellchecked it!) but those grinders are impressive, so many quality choices in a small state. In Florida terms, it’s like the grinder cruise that never ends….
But what about the switch from Coke to Pepsi?
Foursquare looked at their data and compiled a list of supposedly the most popular grinder establishments in CT:
I find it to be a weird list – even when you account for the fact that the choices of establishments reflect the demographics most likely to use Foursquare. I mean, Modern Apizza is #1? Who the heck goes to Modern and gets a grinder instead of pizza? And are grinders really the most popular thing to get at Joey Garlic’s?
I’d bet anything that Franklin Giant Grinder in Hartford sees heavier traffic than anywhere else on that list (specifically for grinders, I mean; Modern is obviously super-busy, but for pizza).
Dark meat chicken parm?!?! That’s as bad as grilled chicken parm. And I have seen that. No one should ever have to see that.
I’ve had a lot of good chicken cutlets/parms, but Franklin still takes the top spot for me, because their breading is just out of this world. I’ve no clue what the secret is, but I liken it to Pepe’s bacon-and-onion for its mystique and championship.
I’ve never seen a dark meat chicken parm, SC… and as someone who doesn’t especially care for dark meat, I hope I never do. [;)]
A tangential grinder question:
I once read an http://www222.pair.com/sjohn/blueroom/food2.htm article about “barrel grinders”:
A Barrel Grinder is its own special kind of food. The recipe for ANY Barrel Grinder can be broken down thus: Take a Kaiser roll or other stocky round roll, cut a plug out of the top to make it into a “barrel,” fill it with some sort of filling, put a slice of cheese on for a lid, and bake it. That’s a Barrel Grinder.
But I haven’t found references to barrel grinders anywhere else.
Is this a grinder variation that one could reliably find, or is the author of this article describing something very rare?
So, it turns out, unsurprisingly, that you can add Carbone’s Market to the list of first-rate chicken cutlet grinders in CT.
I got an 8″ with the works.
The cutlets were juicy and tender – absolutely top-notch. The breading was herby and distinctive. As you can see, there are two thick cutlets – different from the Hartford-area style of several piled-up thin cutlets. But every bit as good.
The Carbone’s “works” treatment (oil and vinegar, mayo, salt, pepper, herbs, roasted peppers, onions, lettuce, tomato) works as well for their cutlets as it does for their coldcuts. You can see each and every component here.
At first glance it doesn’t look as big as some of Carbone’s other sandwiches, but it’s every bit as filling; those breast filets are dense.
I also managed to sneak this pic. The chili interested me, but that’s $5 for another time. I did take note of the weekend ribeye special that TnTinCT had previously mentioned.
Worth the trip, as they’ve been every other time. What a wonderful place.
I was in heaven when I moved to Hartford and discovered the grinders here. I’ve eaten at Franklin Giant Grinder and Maple Giant Grinder hundreds of times. (hit each last week) I prefer the peppers to the diced veggie mix at Nardelli’s. Lately I’ve enjoyed the chewier roll at LaRosa. Out of town I love # http://www.avventuradeli.com/ and a special mention for Iuliano’s in Manchester. Its only open a few days a week now but their pre-made genoa grinders are the best. Fresh baked rolls, sharp provolone and home cured peppers.
Nice-looking grinder! Have you come across any chicken parm made with dark meat?
As someone who dated a girl who worked at Corner Deli,
Back in college I briefly dated a girl who had a part-time job at a nearby sandwich shop, and I loved how she smelled when she got back from work…[;)]
wow, thats a much better value than what I typically see around here
I doubt I could even eat the “half” shown in your picture in one sitting
With my visit tonight to Corner Grinder, I have now completed my first grinder tour of Hartford, Connecticut (Franklin Giant Grinder, Maple Giant Grinder, Corner Grinder).
It has the same old-school layout as at Franklin and Maple.
Pizza by the slice: cheese, pepperoni, and the house special of spinach, potato, and sausage, which I will definitely try next time. You can see calzones to the left, and, out of frame, other calzones that are twice as big as those.
My point of comparison between the three shops has been the meatball-and-sausage combo, so that’s what I got. And yes, they toasted it for me. Maple and Corner will toast whatever you like – Franklin is the only one with hard-and-fast restrictions on that.
Sausage on bottom, meatball on top. Franklin did it this way as well, whereas Maple reversed them.
Based on this particular sandwich, I give the tentative win to Maple for the most flavorful meats and sauce, as well as having an open, airy, inviting setting with very friendly staff. They do everything right. Corner takes second place, and Franklin third. However, further comparisons with two other key sandwiches will be necessary for a complete evaluation: chicken cutlet and Italian combo (bunch of different Italian meats).
The Wethersfield Pizza House will be my next stop.
Dude, you are doing some noble work on this thread! I am a chicken farm hound from way back and these are killin’ me! Especially the last two entries. When a place knows enough to toast the bread I have a good feeling that a respectable parm grinder (sub) is in my future.
Question: how much does the pictured chicken parm from Franklin run? I am guessing it’d cost me around 20 dollars to have one constructed like that around here. The single layer version we get here at a typical pizza/hoagie joint run 5-9 bucks.
Half a chicken parm is $9.20 – and a “half” consists of both sections that you see in my second photo. The whole is twice the amount and about twice the price. There’s no reason to get a whole unless you’re splitting it; unless you’re one of those competitive eaters with a freakishly roomy stomach, there’s no way you’re finishing that in one sitting anyway! [;)]
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