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Grinder Sandwich Recipe

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A hearty Italian-inspired grinder sandwich layered with savory deli meats and melted provolone, then topped with a creamy, tangy, and crunchy grinder salad.

Ingredients

  • 4 Italian sub rolls or hoagie rolls
  • Salami
  • Pepperoni
  • Ham
  • Turkey
  • Provolone cheese
  • Tomato slices
  • Iceberg lettuce, thinly shredded
  • Red onion, thinly sliced
  • Pepperoncini, sliced
  • Mayonnaise
  • Red wine vinegar
  • Italian seasoning
  • Garlic powder
  • Grated Parmesan cheese
  • Salt
  • Black pepper

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the sub rolls lengthwise without cutting completely through. Open the rolls and arrange them on the prepared baking sheet.
  3. Layer the salami, pepperoni, ham, turkey, and provolone inside the rolls. Bake for 5–8 minutes, until the bread is lightly toasted and the cheese is melted.
  4. Meanwhile, combine the mayonnaise, red wine vinegar, Italian seasoning, garlic powder, Parmesan cheese, salt, and black pepper in a large bowl. Stir until creamy and well combined.
  5. Add the shredded iceberg lettuce, red onion, and pepperoncini to the dressing and toss until evenly coated.
  6. Remove the toasted sandwiches from the oven and add fresh tomato slices.
  7. Pile the grinder salad generously over the meat and cheese, close the sandwiches, and serve immediately.

Notes

  • For extra heat, add sliced jalapeños, hot cherry peppers, extra pepperoncini, or hot sauce.
  • Salami, pepperoni, ham, and turkey can be swapped for mortadella, capicola, prosciutto, roast beef, or other preferred deli meats.
  • Provolone can be replaced with mozzarella, Swiss, pepper Jack, or another good melting cheese.
  • For a meatless version, omit the deli meats and add roasted peppers, cucumbers, tomatoes, olives, and extra cheese.
  • For the best texture, assemble the sandwiches immediately before serving so the bread does not become soggy.
  • Store leftover meat and cheese separately from the grinder salad in airtight containers in the refrigerator. The meat-and-cheese portion can be stored for 3–4 days; use dressed lettuce as soon as possible.
  • Reheat the bread, meat, and cheese at 350°F (175°C) for 5–10 minutes, then add fresh grinder salad before serving.

Nutrition

Find it online: https://thefamilycooking.com/grinder-sandwich-recipe/