Reviewed: Nov. 10, 2009

When I wrote this recipe out I actually typed "French" bread by mistake when I meant to say Italian. But it really doesn't matter. I've seen spiedies served on rolls as well. You can also use chicken, lamb, or pork - whatever you prefer. Live a little!

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Reviewer:

julie a

Cooking Level: Intermediate

Home Town: Williamsville, New York, USA

Living In: Lewiston, New York, USA

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Reviewed: Apr. 27, 2009

I grew up on the northside of Endicott. My grandfather back in the 30's used to cook spiedies outside a bar on Oak Hill Ave. We have a family recipe which is pretty similar except less spices; there should be mint, garlic, red pepper and a touch of oregano. Also if you make you own wine add a bit of red (my grandpa snuck this in everything!)ALWAYS served on Roma'a or Battaglini's bread. And Lamb is the BEST!

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LisainNJ

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Reviewed: Feb. 8, 2009

My grandmother, from Binghamton, New York, was the original creator of Spiedies. She was interviewed for several newspapers where her original recipe was printed. Her recipe included a few drops of mint to the mariande and was always made with lamb. Over the years, she added beef, chicken and pork when lamb became too expensive. Her Spiedies NEVER were served with French bread, but always served with homemade Italian bread. Crusty on the outsidfe and soft on the inside.

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Kat Gee

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Reviewed: Feb. 6, 2009

I am from Binghamton and have never met a soul that did not like spiedes. They can be made with beef,chicken,pork, veal and should be marinated at least 2 days or longer. I also agree that the only way to eat a spiedie is on a piece of soft Italian bread. Yummy!

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kathiba

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Reviewed: Feb. 6, 2009

I just came across this recipes. I have not made them yet, but I'm going to give 5 stars just because I'm so happy to find a Spiedies recipe. My Italian family is from northeastern PA and I have uncle in Binghamtom who would always make these when we went out for a visit (grew up in Iowa). As other reviewers have said, they should be served on Italian bread and we always had them made with lamb.

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hawkfan

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Reviewed: Nov. 5, 2008

this was an excellent dish.being from Elmont,NY i know that unlike the other reviews say you can do whatever you like with the bread i like to put mine on english muffins ,bagels,on crackers its delisious either way thats the joy of new york ---we do what we want. will make again button a cuban bread next time mmmm

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Reviewer:

POTHEAD5

Cooking Level: Professional

Home Town: Elmont, New York, USA

Living In: Pagosa Springs, Colorado, USA

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Reviewed: Aug. 11, 2008

I'm from the Binghamton/Endicott area, and like the other reviews stated, these should be served on Italian bread, not French. Also, beef is a pretty rare choice for spiedies. I've seen them made with everything from chicken to venison, but it's typically white meat, and usually either pork or lamb.

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GrillinFool

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Reviewed: Jul. 19, 2008

I made these for my husband who grew up in upstate NY. He told me how he had these a lot when he visited his aunt & uncle in Binghamton so I decided to make this for him. He said this was just how he remembered. I should note real spiedies are on Italian bread not French. Also, hubby says spiedies are made with pork so that is what I used. You don't add any condiments. This made my husband's day. Thank you.

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Reviewer:

Jennifer B.

Cooking Level: Expert

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Reviewed: Jan. 12, 2008

I am from Binghamton and the best way to eat a spiedie is on soft sliced italian bread (not french bread). Lupo's and Salamida State Fair Spiedie Sauce are the best, and u can buy them online. And if u like lamb, make lamb spiedies, they are out of this world and served every year at The St. Anthony's Fair.

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