Name: Italian Grinder Salad Sandwich
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 large Italian sub roll or 2 smaller hoagie rolls, split but not cut all the way through; 4 slices provolone cheese (about 3–4 oz total); 6–8 slices Genoa salami (about 3 oz); 4–6 slices deli ham (about 3 oz); 4–6 slices pepperoni (about 2 oz), optional but traditional; 1 small head iceberg lettuce, very thinly shredded (about 3–4 cups packed); 1 small red onion, very thinly sliced into half-moons (about 1/2 cup); 1 medium ripe tomato, thinly sliced; 1/2 cup sliced pepperoncini (drained); 1/3 cup mayonnaise; 2 tbsp red wine vinegar; 2 tbsp extra-virgin olive oil; 1 tsp dried oregano; 1/2 tsp dried basil (optional); 1/2 tsp garlic powder or 1 small fresh garlic clove, very finely minced; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp freshly ground black pepper, plus more to taste; 1/4 tsp red pepper flakes (optional, for heat); 2 tbsp grated Parmesan cheese (optional, for extra savoriness); 2 tbsp softened unsalted butter or olive oil (for toasting the roll); Pinch of sugar (optional, to balance acidity)

Description

A delicious Italian Grinder Salad Sandwich packed with fresh ingredients and robust flavors, perfect for a quick lunch or hearty dinner.

Ingredients

Scale

1 large Italian sub roll or 2 smaller hoagie rolls, split but not cut all the way through
4 slices provolone cheese (about 3–4 oz total)
6–8 slices Genoa salami (about 3 oz)
4–6 slices deli ham (about 3 oz)
4–6 slices pepperoni (about 2 oz), optional but traditional
1 small head iceberg lettuce, very thinly shredded (about 3–4 cups packed)
1 small red onion, very thinly sliced into half-moons (about 1/2 cup)
1 medium ripe tomato, thinly sliced
1/2 cup sliced pepperoncini (drained)
1/3 cup mayonnaise
2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tsp dried oregano
1/2 tsp dried basil (optional)
1/2 tsp garlic powder or 1 small fresh garlic clove, very finely minced
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
1/4 tsp red pepper flakes (optional, for heat)
2 tbsp grated Parmesan cheese (optional, for extra savoriness)
2 tbsp softened unsalted butter or olive oil (for toasting the roll)
Pinch of sugar (optional, to balance acidity)

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Instructions

Prepare the vegetables: Shred the iceberg lettuce, slice the red onion, slice the tomato, and prepare the pepperoncini.
Make the grinder salad dressing by whisking together mayonnaise, red wine vinegar, olive oil, oregano, basil, garlic, salt, pepper, and red pepper flakes.
Build the grinder salad by tossing the dressing with the shredded lettuce, sliced onion, and pepperoncini. Adjust seasoning as needed.
Prepare and toast the roll by splitting it, spreading butter or brushing with olive oil, and toasting under the broiler.
Add provolone cheese to the roll and broil until melted.
Layer the meats on the bottom half of the roll, adding salami, ham, and pepperoni.
Add the tomato slices over the meats and season with salt and pepper.
Top with the grinder salad mixture.
Gently close the sandwich and let it rest for 3–5 minutes.
Slice and serve the sandwich immediately.

Notes

For a milder onion flavor, soak the red onion slices in cold water before using.
The sandwich can be made more or less spicy by adjusting the amount of red pepper flakes.
Grated Parmesan cheese is optional but adds extra flavor.
The sandwich can be customized with additional toppings as preferred.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Sandwich
Method: Broiling
Cuisine: Italian

Nutrition

Serving Size: 1 sandwich
Calories: 600
Sugar: 4g
Sodium: 1200mg
Fat: 35g
Saturated Fat: 12g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 70mg