Description
The Italian Grinder Salad Sandwich is a bold, savory sandwich layered with deli meats, cheese, and a creamy, tangy chopped salad. Toasted hoagie rolls give it crunch, while the grinder salad adds freshness and flavor to every bite.
Ingredients
- 2–4 hoagie or sub rolls
- Deli meats: salami, pepperoni, turkey, capicola (your choice)
- Provolone cheese or mozzarella
- Tomato slices
- Optional: banana peppers, red onion slices
- For the grinder salad:
- 2 cups shredded iceberg or romaine lettuce
- 1/4 red onion, thinly sliced or diced
- 1/4 cup banana peppers or pepperoncini, chopped
- 1/3 cup mayonnaise
- 2 tbsp red wine vinegar
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Grated Parmesan (optional)
Instructions
- In a bowl, whisk together mayonnaise, red wine vinegar, garlic powder, oregano, red pepper flakes (if using), salt, and pepper until creamy.
- Add shredded lettuce, red onion, and banana peppers to the dressing. Toss to combine and set aside.
- Slice hoagie rolls lengthwise. Layer in provolone cheese and deli meats of choice.
- Toast open-faced in a 375°F oven for 5–7 minutes, until cheese melts and bread is slightly crisp.
- Remove from oven, add tomato slices, then generously top with the grinder salad.
- Close the sandwiches, press gently, and slice to serve.
Notes
- Use a ciabatta or baguette for party-style presentation—slice into minis after assembly.
- For added richness, drizzle with balsamic glaze or Italian dressing before closing the sandwich.
- Make the grinder salad up to a day in advance but store separately for freshness.
- Switch up the cheese—pepper jack or cheddar add extra punch.
Nutrition
- Serving Size: 1 sandwich
- Calories: 560
- Sugar: 5g
- Sodium: 1320mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
