Italian Grinder Salad Sandwich (Print Version)
Hearty sandwich with Italian meats, provolone, and tangy crunchy salad on fresh baked bread
# What You'll Need:
→ Salad Components
01 - 2 cups iceberg lettuce, shredded
02 - 1/2 cup red onion, thinly sliced
03 - 1/2 cup pepperoncini peppers, sliced
04 - 1/2 cup cherry tomatoes, halved
05 - 1/4 cup black olives, sliced
06 - 1/4 cup banana peppers, sliced
07 - 1/4 cup grated Parmesan cheese
→ Dressing
08 - 1/3 cup mayonnaise
09 - 1 tablespoon red wine vinegar
10 - 1 tablespoon extra-virgin olive oil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon garlic powder
13 - Salt and freshly ground black pepper, to taste
→ Sandwich Assembly
14 - 4 Italian hoagie rolls or sub rolls, split
15 - 8 slices provolone cheese
16 - 8 slices Genoa salami
17 - 8 slices deli ham
18 - 8 slices mortadella
19 - 8 slices capicola
20 - 2 tablespoons unsalted butter, softened (optional)
# How to Make It:
01 - In a large mixing bowl, whisk together mayonnaise, red wine vinegar, olive oil, oregano, garlic powder, salt, and pepper until creamy and well combined.
02 - Add shredded lettuce, red onion, pepperoncini, cherry tomatoes, black olives, banana peppers, and Parmesan cheese to the bowl. Toss thoroughly to coat all vegetables evenly with the dressing. Set aside to allow flavors to meld.
03 - If desired, spread softened butter on the inside of each roll. Toast under a broiler or in a hot skillet until golden brown and crispy, approximately 2-3 minutes.
04 - Arrange 2 slices each of provolone cheese, Genoa salami, deli ham, mortadella, and capicola on the bottom half of each roll, layering evenly for consistent distribution.
05 - Mound the dressed salad mixture generously over the meat and cheese layers on each sandwich.
06 - Close the sandwiches with the top rolls, press down gently to compact ingredients, and slice each sandwich in half diagonally. Serve immediately while the salad remains crisp.
# Expert Advice:
01 -
- The crunch of vinegar soaked lettuce cuts through all that rich meat and cheese
- Its a deli counter secret that takes literally minutes to recreate at home
02 -
- The salad needs to sit in the dressing for at least 5 minutes, but do not let it marinate longer than 15 or the lettuce goes limp
- Toasting the bread is not optional, soft bread will disintegrate under all those heavy toppings
03 -
- Pat the deli meats dry with paper towels before layering, excess water makes the bread soggy fast
- Let the assembled sandwiches rest for 2 minutes before cutting so the flavors meld together slightly