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–+ servings
recipe image of italian bread provolone cheese salami capicola sopressata ham lettuce tomato onion peppers oil vinegar garlic oregano basil black pepper arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight top down mise en place shot
C. Motter Cindy

Baked Italian Grinder Sandwiches

A hearty and delicious Baked Italian Grinder Sandwiches recipe that's perfect for family dinners. This easy-to-make recipe features crispy, melty layers of cured meats and provolone cheese, baked to perfection.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces Italian bread or hoagie rolls 6 inch sub rolls
  • 8 slices Provolone cheese sliced
  • 16 slices Salami Genoa salami
  • 16 slices Capicola cured pork shoulder
  • 16 slices Sopressata dry cured salami
  • 16 slices Ham deli ham
  • 1 head Lettuce romaine
  • 2 pieces Tomato vine ripe
  • 1 piece Onion red onion
  • 1 jar Roasted peppers roasted red peppers
  • 4 tbsp Olive oil extra virgin
  • 4 tbsp Red wine vinegar
  • 2 cloves Garlic minced
  • 1 tsp Oregano dried
  • 1 tsp Basil dried
  • 1 pinch Black pepper

Equipment

  • oven
  • Baking sheet
  • Knife
  • cutting board,

Method
 

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. Slice each hoagie roll in half lengthwise, but do not cut all the way through. Place the rolls cut side up on the baking sheet.
  3. On the bottom half of each roll, start with a layer of ham, then salami, then capicola, then sopressata. Use about 2 to 3 slices of each per sandwich.
  4. Tear or slice provolone to cover the meats completely. Use about 2 slices per sandwich.
  5. Sprinkle minced garlic, dried oregano, dried basil, and a pinch of black pepper over the cheese. Then drizzle a tablespoon of olive oil and a teaspoon of red wine vinegar over each sandwich.
  6. Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, until the cheese is bubbly and the bread edges are golden brown.
  7. Remove the tray from the oven. Carefully open each sandwich and add shredded lettuce, sliced tomatoes, red onion, and roasted peppers. Close the sandwich and press gently.
  8. Allow the baked submarine sandwich to sit for 2 minutes. Slice in half diagonally and serve immediately.

Nutrition

Calories: 500kcalCarbohydrates: 50gProtein: 30gFat: 25g

Notes

For a crispier top, switch to broil for the last 1 to 2 minutes, but watch carefully to avoid burning. This recipe can be made ahead of time and reheated in the oven or air fryer.
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