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An appetizing image showcasing Italian Grinder Sandwiches, piled high with meats and toppings.

Ultimate Italian Grinder Sandwich

This Italian Grinder Sandwich is a flavor explosion featuring layers of Italian deli meats, provolone cheese, a tangy grinder salad, and Italian dressing on crusty bread. The key is the quality ingredients and the balance of flavors and textures for a truly satisfying sandwich experience.
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Servings: 4
Course: Dinner, Lunch
Cuisine: Italian-American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large loaf Italian bread, ciabatta, or hoagie rolls 12-15 inches
  • 1/4 pound Genoa salami, thinly sliced
  • 1/4 pound Capicola spicy ham
  • 1/4 pound Prosciutto, thinly sliced
  • 1/4 pound Mortadella, thinly sliced optional
  • 1/2 pound Provolone cheese, thinly sliced
  • 1/2 cup shredded iceberg lettuce, finely chopped
  • 1/4 cup thinly sliced red onion
  • 1/4 cup banana peppers, thinly sliced
  • 1/4 cup pepperoncini peppers, thinly sliced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • Italian dressing

Equipment

  • Large knife
  • Cutting board
  • Medium bowl
  • Small bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Bread knife
  • Toothpicks or skewers (optional)
  • Plastic wrap (optional)
  • Cast iron skillet or heavy object (optional)

Method
 

  1. In a medium bowl, combine the shredded lettuce, red onion, banana peppers, and pepperoncini peppers.
  2. In a separate small bowl, whisk together the red wine vinegar, olive oil, oregano, garlic powder, red pepper flakes (if using), salt, and pepper.
  3. Pour the dressing over the salad and toss well to combine. Let sit for at least 15 minutes to allow the flavors to meld.
  4. Slice the loaf of bread horizontally.
  5. If using, spread a thin layer of mayonnaise and/or mustard on both halves of the bread.
  6. On the bottom half of the bread, layer half of the provolone cheese.
  7. Layer on the salami, capicola, prosciutto, and mortadella (if using), overlapping each slice slightly.
  8. Top the meats with the remaining provolone cheese.
  9. Spoon the grinder salad over the cheese, distributing it evenly.
  10. Drizzle the entire sandwich with Italian dressing.
  11. Place the top half of the bread over the filling.
  12. Slice the sandwich into individual portions.
  13. Serve immediately and enjoy.

Notes

Make the grinder salad ahead of time for better flavor. Toast the bread lightly to prevent sogginess. Adjust the spice level to your preference. Experiment with different meats and cheeses like sopressata, pepperoni, mozzarella, or fontina. Press the sandwich after assembling for better flavor melding. You can warm the sandwich in the oven at 350°F (175°C) for 10-15 minutes.