Italian Grinder Salad Sandwich

recipe image of iceberg lettuce red onion banana peppers mayonnaise red wine vinegar salami pepperoni turkey ham soppressata provolone cheese parmesan tomato garlic oregano chili flakes olive oil on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight realistic top down mise en place shot

C. Motter Cindy

Italian Grinder Salad Sandwich

A delicious and easy-to-make Italian Grinder Salad Sandwich that's perfect for a quick dinner. This recipe features a creamy Italian dressing, fresh vegetables, and a variety of meats, all layered on a hoagie roll grinder.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

Base

1 large hoagie roll grinder or a long Italian loaf

The Salad Greens

2 cups shredded iceberg lettuce Ensure it is very cold for maximum crunch

The Zest

1/4 cup shredded red onion
1/4 cup sliced pepperoncini grinder salad topping or banana peppers

The Creamy Dressing

1/2 cup mayonnaise
1 tablespoon red wine vinegar
1 clove minced garlic
pinch garlic powder
pinch oregano

The Meats

thinly sliced salami
pepperoni
turkey
ham
soppressata

The Cheese

provolone cheese several slices
parmesan generous dusting

Seasoning

salt
chili flakes
olive oil drizzle

Equipment

Mixing bowl
Knife
cutting board,
measuring cups,
- Measuring spoons
- Whisk
tongs

Method

Prepare the Bread

Layer the Meats

Whisk the Dressing

Toss the Salad

Assemble

Final Touch

Notes

This sandwich is best enjoyed immediately because the iceberg lettuce will eventually lose its crunch once it meets the dressing. However, if you have leftovers, store the chopped grinder salad components separately from the bread and meat if possible. The salad mix will stay fresh in an airtight container for about 24 hours.