Description
This Italian Grinder Sub is a classic, hearty sandwich layered with a variety of Italian deli meats, provolone cheese, and fresh vegetables, all brought together with a flavorful grinder salad dressing. Perfect for a satisfying lunch or picnic, it combines savory, tangy, and spicy flavors with crunchy textures in every bite.
Ingredients
Scale
For the Sub
- 16 ounce Italian loaf of bread
- 1/2 pound medium sliced deli provolone cheese
- 1/2 pound thinly sliced deli ham
- 1/4 pound thinly sliced deli Sopprasetta
- 1/4 pound thinly sliced deli Genoa salami
- 6 thinly sliced deli pepperoni
For the Grinder Salad
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red chili flakes
- 1/4 teaspoon kosher salt
- 1/4 cup sliced pepperoncini
- 1/4 medium red onion, thinly sliced
- 1 head iceberg lettuce, shredded
For Assembly
- 2 ounces freshly grated Parmigiano-Reggiano cheese
- 1 beef steak tomato, sliced
- Drizzle of olive oil
- Kosher salt to taste
- Fresh cracked pepper to taste
Instructions
- Prepare the Grinder Salad: In a medium bowl, combine the mayonnaise, red wine vinegar, minced garlic, fresh cracked black pepper, dried oregano, red chili flakes, and kosher salt. Mix well until all ingredients are incorporated. Stir in the sliced pepperoncini, thinly sliced red onion, and shredded iceberg lettuce. Set aside to allow the flavors to meld.
- Slice the Italian Bread: Cut the Italian loaf in half lengthwise, being careful not to slice all the way through to keep the sandwich intact. Hollow out some of the soft bread from the inside if the loaf is very thick, to accommodate the fillings better.
- Layer the Meats and Cheese: On the bottom half of the bread, evenly layer the medium sliced provolone cheese, followed by the deli ham, Sopprasetta, Genoa salami, and pepperoni slices. Make sure the layers are spread out evenly for balanced flavor in every bite.
- Add the Grinder Salad: Spoon the prepared grinder salad mixture evenly over the layered meats and cheese. The salad adds a creamy, tangy, and slightly spicy contrast that balances the richness of the meats.
- Top with Tomato and Cheese: Add the sliced beef steak tomato on top of the salad layer. Then sprinkle freshly grated Parmigiano-Reggiano cheese over the tomatoes for a salty, nutty finish.
- Season and Drizzle: Lightly drizzle olive oil over the top of the sandwich ingredients. Sprinkle kosher salt and freshly cracked black pepper to taste to enhance all the flavors.
- Close and Press the Sandwich: Carefully fold the top half of the bread over the fillings. Press down gently to compact the sandwich and help the flavors meld together.
- Serve: Slice the Italian grinder into individual portions and serve immediately, or wrap tightly and refrigerate for serving later. This sandwich pairs wonderfully with chips or a crisp pickle.
Notes
- For best flavor, let the grinder salad chill for at least 30 minutes before assembling the sandwich.
- If you prefer a spicier sandwich, increase the amount of red chili flakes or add sliced jalapeños.
- Use fresh Italian bread for optimal texture—crusty outside and soft inside.
- The sandwich can be prepared in advance and refrigerated for up to 24 hours; bring to room temperature before serving.
- Substitute the meats with vegetarian deli slices to make a vegetarian version.
Keywords: Italian Grinder, Italian Sandwich, Sub Sandwich, Deli Meat Sandwich, Provolone, Sopprasetta, Genoa Salami, Pepperoni, Italian Bread, Grinder Salad