Italian Grinder Salad Sandwich
A loaded Italian grinder salad sandwich made with deli meats, provolone, toasted rolls, and a creamy chopped lettuce grinder salad.
Equipment
- large mixing bowl
- small bowl
- Serrated knife
- cutting board
- spoon
- Toaster oven or oven
Ingredients
Sandwiches
- 4 Italian sub rolls or hoagie rolls
- 6 oz salami thinly sliced
- 6 oz deli ham thinly sliced
- 4 oz pepperoni thinly sliced
- 8 slices provolone cheese
- tomato slices optional
Grinder Salad
- 4 cups iceberg lettuce shredded and dried well
- 0.25 cup red onion thinly sliced
- 0.5 cup banana peppers chopped
- 0.25 cup Parmesan cheese grated
- 0.5 cup mayonnaise
- 2 tbsp red wine vinegar
- 1 tsp Italian seasoning
- 0.5 tsp garlic powder
- 0.5 tsp black pepper
- salt to taste, optional
Instructions
- Slice the sub rolls lengthwise, keeping one side attached if desired.
- Layer salami, ham, pepperoni, and provolone cheese inside each roll.
- Toast the sandwiches open-faced for 3–5 minutes if you want the cheese softened.
- Add shredded lettuce, red onion, banana peppers, and Parmesan cheese to a large mixing bowl.
- In a small bowl, mix mayonnaise, red wine vinegar, Italian seasoning, garlic powder, black pepper, and salt if needed.
- Pour the dressing over the lettuce mixture.
- Toss gently until the grinder salad is lightly coated and creamy.
- Pile the grinder salad over the meats and cheese.
- Add tomato slices if desired.
- Close the sandwiches, press gently, slice in half, and serve right away.
Notes
For best texture, dress the grinder salad right before assembling the sandwiches. Toast the rolls first if you want them to hold up better against the creamy salad.