Italian Grinder Salad Sandwich (Printable version)
Classic Italian deli meats and provolone piled high with a zesty, crunchy salad topping on fresh baked bread.
# What you need:
→ Salad Components
01 - 2 cups iceberg lettuce, shredded
02 - 1/2 cup red onion, thinly sliced
03 - 1/2 cup pepperoncini peppers, sliced
04 - 1/2 cup cherry tomatoes, halved
05 - 1/4 cup black olives, sliced
06 - 1/4 cup banana peppers, sliced
07 - 1/3 cup mayonnaise
08 - 1 tablespoon red wine vinegar
09 - 1 tablespoon extra-virgin olive oil
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon garlic powder
12 - Salt and freshly ground black pepper, to taste
13 - 1/4 cup grated Parmesan cheese
→ Sandwich Assembly
14 - 4 Italian hoagie rolls or sub rolls, split
15 - 8 slices provolone cheese
16 - 8 slices Genoa salami
17 - 8 slices deli ham
18 - 8 slices mortadella
19 - 8 slices capicola
20 - 2 tablespoons unsalted butter, softened
# How To:
01 - Whisk together mayonnaise, red wine vinegar, olive oil, oregano, garlic powder, salt, and pepper in a large mixing bowl until smooth and well combined.
02 - Add shredded lettuce, red onion, pepperoncini, cherry tomatoes, black olives, banana peppers, and Parmesan cheese to the bowl. Toss thoroughly until all vegetables are evenly coated with the dressing.
03 - Spread softened butter on the cut sides of each roll. Toast under a broiler or in a hot skillet until golden brown and crispy, about 2-3 minutes.
04 - Arrange 2 slices each of provolone, salami, ham, mortadella, and capicola on the bottom half of each roll, layering them evenly.
05 - Mound the dressed salad generously over the meat and cheese layers. Close with the top roll, press down gently to compact, and slice each sandwich in half. Serve immediately while the bread remains crisp.
# Expert Advice:
01 -
- The creamy, tangy salad cuts through all those rich cured meats like nobody's business
- Everything can be prepped ahead, making assembly a total breeze
02 -
- The salad can be dressed up to an hour ahead, but do not assemble the sandwiches until you are ready to serve or the bread will get soggy
- Room temperature meats taste better than cold from the fridge, so let them sit out for 15 minutes before assembling
03 -
- Use a sharp serrated knife to slice through everything cleanly without squishing the toppings
- Let the assembled sandwiches rest for 5 minutes before eating so the flavors can mingle