Italian Grinder Salad Sandwich (Printable Version)
Crisp vegetables, savory deli meats, and melted cheese piled in a toasted roll
# What You'll Need:
→ Bread & Cheese
01 - 4 hoagie or sub rolls, split horizontally
02 - 4 slices provolone cheese
03 - 4 slices mozzarella cheese
→ Cured Meats
04 - 8 slices Genoa salami
05 - 8 slices deli ham
06 - 8 slices mortadella or turkey breast (optional)
07 - 8 slices capicola
→ Salad Components
08 - 2 cups iceberg or romaine lettuce, finely shredded
09 - 1/2 cup red onion, thinly sliced
10 - 1/2 cup pepperoncini peppers, sliced
11 - 1/2 cup cherry tomatoes, halved
12 - 1/4 cup sliced black olives
→ Creamy Dressing
13 - 1/3 cup mayonnaise
14 - 2 tablespoons red wine vinegar
15 - 1 tablespoon olive oil
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
→ Finishing Touches
20 - Freshly cracked black pepper, to taste
21 - Grated Parmesan cheese, optional
# How To Make:
01 - Set oven to broil setting to prepare for toasting the sandwich rolls.
02 - Arrange split hoagie rolls on a baking sheet. Place provolone and mozzarella slices on each roll. Broil for 1 to 2 minutes until cheese begins melting and bread achieves light golden toast. Remove promptly.
03 - Distribute Genoa salami, deli ham, mortadella (or turkey), and capicola evenly across the bottom half of each toasted roll.
04 - Combine shredded lettuce, sliced red onion, pepperoncini, halved cherry tomatoes, and black olives in a large mixing bowl.
05 - In a separate small bowl, whisk together mayonnaise, red wine vinegar, and olive oil until emulsified. Add dried oregano, garlic powder, salt, and black pepper, whisking until smooth and fully incorporated.
06 - Pour prepared dressing over the salad mixture. Toss thoroughly using tongs or spoons until every ingredient is evenly coated with the creamy dressing.
07 - Mound a generous portion of dressed salad mixture over the layered cold cuts on each roll. Top with freshly cracked black pepper and grated Parmesan if desired.
08 - Place the top half of each roll over the filling. Press down gently to compact layers. Serve immediately while bread remains crisp and salad stays refreshing.
# Expert Tips:
01 -
- The broiled cheese creates this incredible golden blanket that keeps the bottom bun from getting soggy, which is honestly the worst thing that can happen to a sandwich
- You get that satisfying crunch from pepperoncini and the creaminess of homemade dressing all in one bite
02 -
- The broiler can go from perfectly melted to burned in seconds, so stand there and watch it
- Let the salad sit for a minute after dressing so the flavors meld together
03 -
- Ask the deli counter to slice your paper-thin, it makes such a difference in texture
- Let the cheese melt completely before adding cold toppings so everything stays put