Next up on sandwich week was spiedies. Spiedies are one of the few things that Binghamton, NY, may be known for (the only other is probably carousels). Sad to say, I lived in Binghamton for four years and probably only ate spiedies three or four times. Now that it looks like we might be moving away from upstate New York, I decided it was a good time to make spiedies at home.
Spiedies are ridiculously simple. They’re really just marinated and grilled meat on a roll. I could have made the marinade from scratch, for it oddly felt more authentic to just buy Salamida’s State Fair Spiedie marinade. I cut up 2 boneless, skinless chicken breasts into chunks, tossed them in the marinade, and left them alone until the next day. Then I skewered the meat and broiled it. Grilling wasn’t an option because I don’t have a grill. Unfortunately, I sort of suck at broiling, and I ended up way overcooking the chicken. The flavor was there, and it was good, but any sort of juiciness was sadly missing. It took me about 20 minutes to make it through one sandwich.
On the plus side, I’ve got half a bottle of marinade left and two more chicken breasts in the freezer. Looks like I’ll be doing a do-over soon.