Description

This Italian Grinder Salad Sandwich is a deliciously layered sub packed with multiple layers of Genoa salami, deli ham, pepperoni, provolone cheese, and a refreshing grinder salad made from iceberg lettuce, red onion, tomato, and pepperoncini tossed in a tangy, herby dressing. The sandwich is toasted with butter or olive oil and broiled to melt the cheese, creating a perfect crunchy and melty Italian deli-style sandwich that’s great for lunch or casual dinners.

Ingredients

Scale

Bread and Spreads

1 large Italian sub roll or 2 smaller hoagie rolls, split but not cut all the way through
2 tbsp softened unsalted butter or olive oil (for toasting the roll)
1/3 cup mayonnaise

Cheese

4 slices provolone cheese (about 3–4 oz total)
2 tbsp grated Parmesan cheese (optional, for extra savoriness)

Meats

6–8 slices Genoa salami (about 3 oz)
4–6 slices deli ham (about 3 oz)
4–6 slices pepperoni (about 2 oz), optional but traditional

Vegetables

1 small head iceberg lettuce, very thinly shredded (about 3–4 cups packed)
1 small red onion, very thinly sliced into half-moons (about 1/2 cup)
1 medium ripe tomato, thinly sliced
1/2 cup sliced pepperoncini (drained)

Dressing and Seasonings

2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tsp dried oregano
1/2 tsp dried basil (optional)
1/2 tsp garlic powder or 1 small fresh garlic clove, very finely minced
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
1/4 tsp red pepper flakes (optional, for heat)
Pinch of sugar (optional, to balance acidity)

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Instructions

Prepare the vegetables: Remove any limp outer leaves from the iceberg lettuce, cut the head into quarters, remove the core, and slice very thinly. Thinly slice the red onion and soak it in cold water if the flavor is too strong, then drain well. Pat tomato slices dry with a paper towel and set aside the sliced pepperoncini.
Make the grinder salad dressing: In a mixing bowl, combine mayonnaise, red wine vinegar, extra-virgin olive oil, dried oregano, dried basil (if using), garlic powder or minced fresh garlic, kosher salt, black pepper, and red pepper flakes. Whisk thoroughly until the dressing is smooth and creamy.
Build the grinder salad: Add the shredded lettuce, sliced onion, and pepperoncini to the dressing bowl. Toss everything together until the vegetables are well coated with the dressing. Adjust seasoning to taste and stir in grated Parmesan cheese if you like it extra savory.
Prepare and toast the roll: Preheat your oven broiler or toaster oven. Split the bread roll without cutting all the way through, then spread softened butter or olive oil on the inside surfaces. Place the roll under the broiler and toast until the edges are golden and crisped, watching carefully to avoid burning.
Add cheese and melt: Lay the provolone slices evenly over the toasted roll interior. Return the sandwich open-faced under the broiler just until the cheese melts and bubbles, about 1-2 minutes, watching closely to prevent overcooking.
Layer the meats: On the bottom half of the roll, layer the Genoa salami slices first, followed by the deli ham, and then pepperoni slices. Optionally, you can warm this open-faced under the broiler briefly if you prefer the meats slightly heated.
Add tomatoes and season: Layer the thin tomato slices evenly over the meats. Lightly season the tomatoes with salt and freshly ground black pepper to enhance their flavor.
Top with grinder salad: Generously pile the prepared grinder salad mixture over the tomato slices. Drizzle with extra dressing if desired for added moisture and flavor.
Close and set the sandwich: Fold the top half of the roll down over the salad, pressing lightly to compact the sandwich slightly. Let it rest for 3–5 minutes to allow the flavors to meld and the bread to absorb some juices.
Slice and serve: Using a sharp knife, cut the sandwich diagonally and serve immediately while still fresh and flavorful.

Notes

Soaking the sliced onions in cold water mellows their sharpness for a more balanced sandwich flavor.
Adjust the amount of red pepper flakes to control the spice level to your preference.
You can substitute the iceberg lettuce with romaine or butter lettuce for a different texture.
Using freshly grated Parmesan adds a nice umami kick but is optional.
Be careful when broiling the sandwich, as cheese can melt and burn quickly under high heat.
The sandwich can be prepared open-faced and stored briefly in the refrigerator if you want to serve later but is best eaten fresh.