Italian Grinder Sandwich Recipe
This Italian Grinder Sandwich is stacked with deli meats, melty cheese, and a creamy-crunchy grinder salad—delivering bold flavor and crave-worthy texture in every bite. Easy to make, hard to resist.
Equipment
- Bread knife
- Cutting Board
- Mixing bowl
- Spoon or spatula
- Chef's knife
- Oven or toaster (optional, for toasting)
- Baking tray (optional)
Ingredients
For the Sub:
- 16 ounce Italian loaf of bread
- 1/2 pound medium sliced deli provolone cheese
- 1/2 pound thinly sliced deli ham
- 1/4 pound thinly sliced deli Sopprasetta
- 1/4 pound thinly sliced deli Genoa salami
- 6 thinly sliced deli pepperoni
For the Grinder Salad:
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 2 cloves garlic , minced
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red chili flakes
- 1/4 teaspoon kosher salt
- 1/4 cup sliced pepperoncini
- 1/4 medium red onion , thinly sliced
- 1 head iceberg lettuce , shredded
For Assembly:
- 2 ounces freshly grated Parmigiano-Reggiano cheese
- 1 beef steak tomato , sliced
- drizzle of olive oil
- kosher salt to taste
- fresh cracked pepper to taste
Instructions
- Slice the Italian loaf in half lengthwise and scoop out a bit of the bread if needed.
- In a mixing bowl, whisk together mayo, red wine vinegar, garlic, oregano, chili flakes, salt, pepper, pepperoncini, and red onion.
- Add shredded iceberg lettuce and toss until fully coated.
- On the bottom half of the loaf, layer provolone, ham, soppressata, salami, and pepperoni.
- Add tomato slices, a drizzle of olive oil, and a sprinkle of salt, pepper, and Parmigiano-Reggiano.
- Top with the dressed grinder salad.
- Close the sandwich firmly.
- Optional: Toast the sandwich at 375°F for 3–5 minutes until warmed and slightly crisp.
