Italian Grinder Salad Sandwich (Printable)
Crisp salad meets savory Italian deli meats and melted provolone on toasted rolls for the ultimate hearty handheld.
# What You Need:
→ Bread & Cheese
01 - 4 hoagie or sub rolls, split lengthwise
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 Vegetables
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 black olives, sliced
→ 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
→ Garnish
20 - Freshly cracked black pepper, to taste
21 - Grated Parmesan cheese (optional)
# How-To:
01 - Turn on oven broiler and allow to heat while assembling ingredients.
02 - Arrange split hoagie rolls cut-side up on a baking sheet. Layer provolone and mozzarella slices evenly across both halves.
03 - Place baking sheet under broiler for 1-2 minutes until cheese begins to bubble and bread edges turn golden. Watch closely to prevent burning.
04 - Distribute Genoa salami, ham, mortadella or turkey, and capicola evenly across the bottom half of each roll.
05 - In a large mixing bowl, toss together shredded lettuce, red onion, pepperoncini, cherry tomatoes, and black olives.
06 - In a small bowl, whisk mayonnaise, red wine vinegar, olive oil, oregano, garlic powder, salt, and black pepper until completely smooth and emulsified.
07 - Pour dressing over vegetable mixture and toss thoroughly until all ingredients are evenly coated.
08 - Mound dressed salad generously over the meat layers on each bottom roll.
09 - Sprinkle with additional cracked black pepper and grated Parmesan if desired. Place tops on rolls, press gently, and serve immediately.
# Expert Tips:
01 -
- The cold crunch of the salad against warm, gooey cheese creates this incredible temperature contrast that keeps every bite interesting
- You can assemble everything ahead of time and just broil the cheese when you are ready to eat, making it perfect for feeding a hungry crowd
02 -
- Broiler times vary wildly between ovens, so watch your first batch like a hawk because burnt cheese happens fast
- The salad needs to be dressed right before assembling, otherwise it gets soggy and loses all that beautiful crunch
03 -
- Shake your salad dressing ingredients in a jar instead of whisking to get a perfectly emulsified result every time
- Toast the cut sides of the rolls with just butter first for 2 minutes, then add the cheese and finish under the broiler for an extra crispy crust