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Italian Grinder Salad Sandwich

Italian Grinder Salad Sandwich – Loaded, Crunchy & Deli-Style Delicious!
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The Italian Grinder Salad Sandwich is a flavorful and hearty creation that features layers of Italian deli meats, fresh vegetables, and a creamy dressing, all nestled within a toasted Italian roll.

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)

Instructions

  1. Prepare the vegetables: Remove any limp outer leaves from the iceberg lettuce, cut the head into quarters, remove the core, and slice very thinly. Thinly slice the red onion and soak it in cold water if strong, then drain. Pat tomato slices dry and set aside the pepperoncini.
  2. Make the grinder salad dressing: In a bowl, combine mayonnaise, red wine vinegar, extra-virgin olive oil, dried oregano, basil, garlic powder, kosher salt, black pepper, and red pepper flakes. Whisk until smooth and creamy.
  3. Build the grinder salad: Add shredded lettuce, sliced onion, and pepperoncini to the dressing. Toss until well-coated, adjust seasoning, and add Parmesan if desired.
  4. Prepare and toast the roll: Preheat the oven broiler or toaster oven. Split the roll and spread butter or olive oil inside. Toast until edges are golden.
  5. Add cheese and melt: Lay provolone slices on the toasted roll, return to the oven and broil until cheese is melted.
  6. Layer the meats: Place Genoa salami on the bottom half, followed by ham and pepperoni. Optionally warm the sandwich open-faced briefly.
  7. Add tomatoes and season: Layer tomato slices over the meats and season with salt and pepper.
  8. Top with grinder salad: Pile the grinder salad generously over the tomatoes, drizzle with extra dressing if desired.
  9. Close and set the sandwich: Fold the top half of the roll down over the salad, pressing lightly and let rest for 3-5 minutes.
  10. Slice and serve: Cut the sandwich diagonally and serve immediately.

Notes

  • For a spicier kick, add more red pepper flakes.
  • Letting the sandwich rest helps meld flavors.
  • You can substitute meats according to your taste.
  • Make sure to dry the tomato slices to prevent sogginess.

Nutrition

Find it online: https://www.spiritsdrink.com/italian-grinder-salad-sandwich-recipe/