Description

This Italian Grinder Salad Sandwich is a vibrant, hearty sub sandwich layered with creamy provolone cheese, classic Italian deli meats, and a fresh, tangy grinder salad made with crisp iceberg lettuce, red onion, pepperoncini, and a zesty homemade dressing. The sandwich is toasted with butter or olive oil for a crispy, golden exterior with melted cheese and piled high with delicious, flavorful ingredients. Perfect for a satisfying lunch or casual dinner.

Ingredients

Scale

Bread and Cheese

1 large Italian sub roll or 2 smaller hoagie rolls, split but not cut all the way through
4 slices provolone cheese (about 3–4 oz total)
2 tbsp softened unsalted butter or olive oil (for toasting the roll)

Meats

6–8 slices Genoa salami (about 3 oz)
4–6 slices deli ham (about 3 oz)
4–6 slices pepperoni (about 2 oz), optional but traditional

Vegetables

1 small head iceberg lettuce, very thinly shredded (about 3–4 cups packed)
1 small red onion, very thinly sliced into half-moons (about 1/2 cup)
1 medium ripe tomato, thinly sliced
1/2 cup sliced pepperoncini (drained)

Dressing

1/3 cup mayonnaise
2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tsp dried oregano
1/2 tsp dried basil (optional)
1/2 tsp garlic powder or 1 small fresh garlic clove, very finely minced
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
1/4 tsp red pepper flakes (optional, for heat)
Pinch of sugar (optional, to balance acidity)

Additional

2 tbsp grated Parmesan cheese (optional, for extra savoriness)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the vegetables: Remove any limp outer leaves from the iceberg lettuce. Cut the head into quarters, remove the core, and slice very thinly to create fine shreds (about 3 cups). Thinly slice the red onion into half-moons; soak in cold water for 5–10 minutes if onion is strong, then drain and pat dry. Thinly slice the tomato and pat dry with paper towels. Slice or drain the pepperoncini and set aside.
Make the grinder salad dressing: In a medium bowl, whisk together the mayonnaise, red wine vinegar, and olive oil. Add dried oregano, dried basil if using, garlic powder or minced garlic, kosher salt, black pepper, red pepper flakes if using, and a pinch of sugar if desired. Whisk until smooth and emulsified.
Build the grinder salad: Add shredded lettuce, sliced red onion, and pepperoncini to the dressing bowl. Toss thoroughly until every piece is evenly coated. Adjust seasoning with salt, pepper, or vinegar as needed. If using Parmesan, sprinkle it in and toss again. Set aside.
Prepare and toast the roll: Preheat your oven broiler on high or toaster oven to high toast. Split the roll lengthwise keeping a hinge. Lightly spread butter or brush olive oil on cut sides. Place cut-side up on baking sheet and broil for 1–3 minutes until edges are golden and crisp. Remove carefully.
Add cheese and melt: Lay provolone slices evenly over both sides of the toasted roll. Return to oven and broil 1–2 minutes just until cheese melts and bubbles slightly. Watch closely to prevent burning.
Layer the meats: Remove roll from oven. Layer Genoa salami slices evenly on bottom half, then the ham slices folded for texture, and pepperoni if using on top. Optional: return open-faced sandwich to oven for 30–60 seconds to warm meats.
Add tomatoes and season: Lay tomato slices in a single row over the meat. Lightly season with a pinch of salt and black pepper.
Top with grinder salad: Pile generous amounts of the dressed salad over the tomatoes using tongs. Drizzle any extra dressing over the top half of the roll if desired, avoiding sogginess.
Close and set the sandwich: Fold the top half of the roll over the salad gently, pressing lightly to compact layers. Let sandwich rest 3–5 minutes for flavors to meld and lettuce to soften slightly.
Slice and serve: Cut sandwich into halves or thirds diagonally with a sharp serrated knife. Serve immediately while bread is warm, cheese melty, and salad crisp.

Notes

Soaking sliced red onion in cold water mellows strong onion flavor.
Patting tomato slices dry prevents soggy sandwich.
Watch broiler closely when toasting bread and melting cheese to avoid burning.
Optional Parmesan in salad adds savory depth but can be omitted for a lighter option.
Resting sandwich briefly allows flavors to meld and improves texture.
Can customize meats according to preference or availability.
Use fresh garlic instead of powder for more pronounced flavor if desired.
The sandwich is best enjoyed fresh to retain crispness of salad and texture contrast.