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A toasted Italian Grinder Salad Sandwich with melted cheese and creamy chopped lettuce.

Italian Grinder Salad Sandwich

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 780 kcal

Ingredients
  

  • 1 large Italian loaf or 4 hoagie rolls
  • 4 oz sliced provolone cheese
  • 4 oz sliced genoa salami
  • 4 oz sliced pepperoni
  • 4 oz sliced deli ham or capicola
  • 1/2 head iceberg lettuce, finely shredded
  • 1/4 medium red onion, thinly sliced
  • 1/4 cup sliced pepperoncini peppers, chopped
  • 1/2 cup mayonnais e
  • 1 tablespoon red wine vinegar
  • 1 tablespoon pepperoncini brine
  • 1 clove garlic , minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup grated parmesan cheese
  • 1 large beefsteak tomato, sliced
  • Kosher salt and freshly ground black pepper to taste

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large mixing bowl, whisk together the mayonnaise, red wine vinegar, pepperoncini brine, minced garlic, dried oregano, red pepper flakes, and grated parmesan cheese until smooth.
  • Add the shredded iceberg lettuce, thinly sliced red onion, and chopped pepperoncini to the dressing bowl. Toss thoroughly until the vegetables are completely coated in the creamy dressing.
  • Slice the bread loaf or hoagie rolls in half lengthwise and arrange the halves on a baking sheet.
  • Layer the salami, pepperoni, and ham onto the bottom half of the bread. Place the provolone cheese slices over the meat and on the top half of the bread.
  • Toast the sandwich in the oven for 5 to 7 minutes until the cheese is fully melted and the bread is golden brown.
  • Remove from the oven and place the tomato slices on top of the melted cheese. Season the tomatoes with a pinch of salt and black pepper.
  • Heap the prepared grinder salad onto the bottom half of the sandwich over the meat and tomatoes.
  • Close the sandwich, press down gently, and slice into individual servings before serving immediately.