Description
This Italian Grinder Sandwich is everything you want in a hearty, satisfying meal—layered with spicy cured meats, creamy grinder salad, melty provolone, and crisp vegetables, all tucked inside a toasted hoagie roll. It’s messy, indulgent, and full of old-school deli charm. Whether you’re making lunch for one or feeding a hungry crowd, this sandwich hits every savory, crunchy, cheesy note and then some. Once you try it, you’ll crave it again and again.
Ingredients
Scale
- 2 hoagie rolls
- 6 slices Genoa salami
- 4 slices capicola
- 4 slices pepperoni
- 4 slices deli turkey or ham (optional)
- 4 slices provolone cheese
- 1 medium tomato, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup pickled banana peppers, drained
- Olive oil or garlic butter (for toasting)
2 . For Grinder Salad:
- 2 cups shredded iceberg lettuce
- 1/3 cup mayonnaise
- 1 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- Pinch of red pepper flakes
- Salt and black pepper to taste
Instructions
- Preheat broiler to high and line a baking sheet with foil.
- Split hoagie rolls and brush inside with olive oil or garlic butter.
- Layer meats on bottom half of rolls and top with provolone cheese.
- Toast both halves under the broiler for 3–5 minutes until golden and melty.
- In a bowl, mix lettuce, mayo, vinegar, and seasonings to make grinder salad.
- Top the toasted meat and cheese with tomato, onion, banana peppers, and salad.
- Place the top bun over everything, slice in half, and serve warm.
Notes
- Use quality deli meats and fresh bread for best results.
- Pat veggies dry to avoid sogginess.
- Make the grinder salad ahead for even more flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwiches
- Method: Broil
- Cuisine: Italian-American
Nutrition
- Serving Size: 2–4
- Calories: 670
- Sugar: 5g
- Sodium: 1480mg
- Fat: 39g
- Saturated Fat: 14g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg