Ingredients
For the Grinder Salad:
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2 cups shredded iceberg lettuce
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½ red onion, thinly sliced
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½ cup sliced banana peppers
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½ cup mayonnaise
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2 tablespoons red wine vinegar
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1 tablespoon olive oil
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1 teaspoon Italian seasoning
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1 teaspoon garlic powder
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½ teaspoon red pepper flakes (optional)
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¼ cup grated parmesan cheese
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Salt & black pepper to taste
For the Sandwich:
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2 large hoagie rolls or Italian sub rolls
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8 slices provolone cheese
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6 slices ham
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6 slices salami
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6 slices pepperoni
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4 slices turkey (optional but recommended for extra volume)
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Tomato slices (optional)
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Fresh cracked pepper
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Extra banana peppers for topping
Instructions
In a large mixing bowl, add the shredded iceberg lettuce, thinly sliced red onion, and banana peppers. Add the mayonnaise, red wine vinegar, olive oil, garlic powder, Italian seasoning, red pepper flakes, parmesan cheese, salt, and black pepper. Toss everything together until fully coated and creamy.
Set the grinder salad aside so the flavors blend.
Slice the hoagie rolls lengthwise but don’t cut them all the way through. Open them gently so they can be filled easily.
Place the hoagie rolls on a baking sheet.
Layer the provolone cheese inside each roll. Make sure the cheese touches the bread—this creates a barrier that prevents sogginess.
Place the rolls under the broiler or in a hot oven at 400°F (205°C) for 3–4 minutes, until the cheese melts and the bread is slightly toasted.
Once the rolls are toasted, layer the meats: ham, salami, pepperoni, and optional turkey. You can fold or overlap the slices for a deli-style look.
Crack some black pepper over the meats for extra flavor.
Add a generous amount of the grinder salad on top of the meat. You want enough to create a thick, creamy layer. If using tomato slices, add them now.
Top with extra banana peppers if you love heat and brine.
Close the roll gently, press slightly, and cut in half if desired.
Your Ultimate Italian Grinder Sandwich is ready to serve!
Notes
Toast your bread before adding the grinder salad. This step creates structure and prevents the bread from becoming too soft. Also, don’t over-saturate the salad with vinegar; a little goes a long way. Letting the grinder salad sit for 10–15 minutes enhances flavor and helps the lettuce absorb the dressing.