Grinder Sandwich
Deli sandwiches piled high — Grinder Submarine Sandwich, Italian Grinder Salad Sandwich, The Italian Hoagie, Giant Baked Italian Sub — for easy weeknights.
★ lunch
lunchGrinder Submarine Sandwich
A hearty sandwich with thick-crusty bread, Italian meats, cheeses, and topped with a creamy grinder salad. This sandwich is one you can really sink your teeth into!
Bryan AsherIngredients
- 1 head Iceberg Lettuce; shredded or chopped
- 1 cup Mayonnaise
- 2 Tbsp Red wine vinegar
- 1 tsp Garlic; minced
- 1/2 cup Banana pepper rings
- 1/2 cup Red onion; sliced thin
- 1/4 cup Dill pickle; diced
- 1/4 tsp Red pepper flakes
- to taste Kosher salt and cracked black pepper
- 12 Ham slices
- 12 Genoa salami slices
- 12 Large pepperoni slices
- 4-8 Swiss cheese slices
- 4-8 Provolone cheese slices
- 12 Tomato slices
- 12 Dill slices
- to taste Giardiniera relish; Chicago style Hot
- 1 Loaf of Italian bread
- 4-6 Tbsp Butter
Instructions
- 1In a small bowl, whisk together the mayonnaise, red wine vinegar, minced garlic, red pepper flakes, salt and pepper until well combined. Set aside.
- 2In a large bowl, add the shredded lettuce, banana pepper rings, sliced red onions, and diced dill pickles; toss to combine. Next, add in the dressing and toss until the salad ingredients are well coated. Set aside to chill in the refrigerator while preparing the sandwich ingredients.
- 3Split the the bread in half with a serrated knife. Butter each side of the bread and place on a baking sheet lined with parchment paper. Place the bread in a 400°F oven and bake until just toasted (about 10 minutes). Remove the bread from the oven.
- 4Assemble the sandwich: on one side, place a layer of the ham meat followed by a layer of the salami, and finish with the pepperoni slices. On the opposite side, place a layer of the Swiss cheese followed by a layer of the provolone cheese. Place the sandwich back in the oven for an additional 6-8 minutes.
- 5Add the toppings: Remove the sandwich from the oven. Add a layer of the Grinder’s salad, followed by a layer of tomato slices, then a layer of dill pickle slices, and then a layer of the Chicago-style sandwich relish (*Mezzetta brand). Cut the submarine sandwich into individual sandwiches. Serve and enjoy!
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Open in Pepper →Cold Cuts And A Crusty Roll
A good grinder is dinner without turning on the oven. Sliced meat, sharp cheese, and that tangy shredded lettuce salad on top do all the work, and everybody builds their own.
Cooks on Pepper reach for these on hot nights, on nights the kids have practice, and any time there's a package of deli meat and a loaf of bread in the house.
Every recipe here is a sandwich worth making on purpose: the Grinder Submarine Sandwich, the Italian Grinder Salad Sandwich, a Chicken cutlet grinder sandwich, The Italian Hoagie, Homemade Hoagie Rolls, and a Giant Baked Italian Sub for a crowd.
Quick Tips
- 1
Dress the lettuce first
Toss shredded iceberg with mayo, red wine vinegar, and thin red onion at least 10 minutes ahead so it softens slightly and soaks up flavor.
- 2
Hollow out the roll
Pull a little soft bread from the top half of the hoagie roll so the filling sits down in it instead of sliding out the sides.
- 3
Warm water for yeast
For homemade hoagie rolls, keep the water right around 105°F — too hot and the yeast won't rise.
- 4
Chill before slicing
Wrap a giant baked sub tightly and let it sit 5 to 10 minutes after baking, then cut into portions so the layers stay put.
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