Italian Grinder Sandwich Recipe (Easy & Delicious!)
Italian Grinder Sandwiches are Italian hoagie rolls stuffed with an assortment of savory deli meats and cheeses and toasted in the oven, then topped with a tangy dressing, tomato, onion, and crunchy lettuce. Easy to make and even easier to eat, this classic submarine sandwich is great for a casual lunch or dinner.
Ingredients
- 4 sandwich rolls hoagies or Italian sub rolls are preferred
- 8 slices provolone cheese
- ½ head iceberg lettuce thinly sliced
- ¼ red onion thinly sliced
- ½ cup banana pepers chopped
- 1 tomato thinly sliced
- 2 tablespoon mayo
- 2 tablespoon olive oil
- 2 tablespoon red wine vinegar
- ½ tablespoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 large ham slices
- 4 large turkey slices
- 12 slices salami
- 8 slices prosciutto
Instructions
- Pick high-quality sub rolls - crusty on the outside and soft in the middle is ideal. If your rolls are soft, set the oven to 350 and bake for 2-3 minutes to achieve the crusty/soft combo.
- Make the grinder salad topping. Mix chopped iceberg lettuce (sliced into ribbons), sliced red onions, banana peppers, mayo, olive oil, red wine vinegar, Italian Seasoning, Salt, and pepper. Mix well.
- Heat broiler to high.
- Slice sub rolls in half lengthwise. Spread cut sides of rolls with mayo, then apply cheese to the entire surface (2 slices per roll) and broil for 2 minutes on high until the cheese melts. (Be extra careful not to let the cheese burn in this step!
- Remove the subs from the oven and top the melted cheese with layers of ham, turkey, salami, prosciutto, and slices of tomato. Layer the meat so that it lies across the entire roll. This will allow you to use the meat as a hammock to hold the grinder salad mix.
- Add a generous helping of the grinder salad mixture to the middle of the sub, right in the middle.
- Fold subs in half (using a knife to “press” the mixture into the sandwich as you fold it makes this easier).
- Serve immediately!
Notes
- Don't let the grinder salad make your sandwich soggy. Layer the meat and cheese on the bread first to make a "sling" for the salad. Make sure the liquid drains well from the grinder salad, then stuff the grinder salad into the sub sandwich.
Nutrition
Serving: 0gCalories: 540kcalCarbohydrates: 28.69gProtein: 23.38gFat: 32.38gSaturated Fat: 14.2gPolyunsaturated Fat: 152gMonounsaturated Fat: 647gTrans Fat: 0.153gCholesterol: 92mgSodium: 2138mgPotassium: 23379632mgFiber: 3gSugar: 6.56gVitamin A: 1187IUVitamin C: 19mgCalcium: 527mgIron: 3mg
Tried this recipe?Let me know how it was!