Grinder Sandwich

5 from 4 votes

A simple and delicious recipe for a Grinder Sandwich, specifically a Grinder Salad Sandwich! Our sandwich is a take on the classic version, with a simple 'salad' mixture stuffed into the center, taking this sandwich to the next level of tasty!

Prep Time15

Total Time15

Course: lunch

Cuisine: Italian-american

Servings:

Calories: 1308kcal

Author: Teri & Jenny

Ingredients

salad

1 1/2 tablespoons mayonnaise
1 teaspoon red wine vinegar
1/2 teaspoon dried oregano
2 thinly sliced pepperoncini
1 cup shredded iceberg
1 ounce thinly sliced red onion
2 tablespoons grated parmesan
salt and pepper to taste

sandwich assembly

1 Italian roll split
2 slices provolone cheese cut in half
1 teaspoon dried oregano
3 ounces mortadella (or ham)
2 ounces soppressata
2 ounces salami
1/2 thinly sliced vine ripe tomato
3 chopped pickled cherry peppers optional

US Customary - Metric

Instructions

salad

Ia mixing bowl combine mayo, vinegar, oregano, and pepperocinis.
Add lettuce, red onion, and parmesan and toss together until evenly coated.

sandwich assembly

Preheat oven to 350˚F. Place a slice of cheese onto each side of the bread roll and bake for 4 to 5 minutes, until the cheese just melts. Remove from oven and sprinkle each side with dried oregano.
Top bottom half of roll with mortadella (or ham) and top half of the roll with soppressata and salami.
Top mortadella with cherry peppers, if using.
Top cherry peppers with iceberg salad, then sliced tomatoes.
Carefully, but tightly press the sandwich roll together, slice in half and serve.

Notes

Tips and Tricks for Success

Placing the salad in the center of the grinder sandwich will help prevent the bread roll from becoming soggy.
Don't slice the tomato slices too thin or it will make the sandwich too wet.
Soak the red onions in water for about 10 minutes before tossing it into the salad mixture. This will take away some of the sharp, acidity of the red onions.

Grinder Sandwich Variations

Use thinly sliced romaine lettuce instead of iceberg lettuce.
Switch up the cured meats in the sandwich based on personal preference. Other meats we like to use are roasted turkey, prosciutto, Spanish chorizo, and pepperoni.
Use other types of cheese such as havarti, mozzarella, fontina, and Swiss.
If pepperoncinis and cherry peppers are too spicy for you, swap them out with chopped pickles, cornichons or even olives.
If you're not into the creamy salad mixture, replace the sauce with a couple tablespoons of our red wine vinaigrette!

Nutrition