Grinder Sandwich Recipe
This grinder sandwich recipe is piled high with deli meats, provolone, and a tangy grinder salad. Perfect for an easy, crowd-pleasing meal!
Ingredients
- For the Grinder Salad
- ½ head iceberg lettuce shredded
- 1 small red onion thinly sliced
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt and pepper to taste
- ½ cup grated parmesan cheese
- Optional: sliced banana peppers for tangy heat
- For the Sandwich
- 1 large loaf Italian bread or 4 sub rolls
- 8 slices provolone cheese
- ½ pound ham
- ½ pound salami
- ¼ pound capicola gabagool
- ¼ pound roast beef
- ¼ pound turkey breast
- Optional add-ons: pepperoni mortadella, or your favorite cold cuts
Instructions
- Make the grinder salad (10 minutes).
- In a large bowl, mix mayonnaise, red wine vinegar, garlic powder, Italian seasoning, salt, and pepper. Stir in shredded iceberg lettuce, red onion, and parmesan cheese until well coated. Refrigerate while you prep the sandwiches.
- Prep the bread (5 minutes).
- Slice Italian bread lengthwise. Place provolone cheese slices evenly on both sides.
- Toast until melty (5 minutes).
- Place bread under the broiler (or in a hot oven) until the provolone melts and the edges of the bread turn golden brown.
- Layer the meats (5 minutes).
- Add ham, salami, capicola, roast beef, and turkey. Pile them high—it’s what makes a grinder a grinder!
- Top with grinder salad (5 minutes).
- Spoon the chilled grinder salad over the meats, letting some dressing drip into the bread.
- Assemble and serve (2 minutes).
- Close the sandwich, press lightly, slice, and enjoy immediately.
Notes
- Don’t skip the grinder salad. It’s the secret to that tangy, creamy crunch.
- Toast the bread or the sandwich can get soggy.
- Use quality meats—thinly sliced deli cuts make the sandwich taste authentic.
- Balance flavors—salty meats pair best with tangy salad and mellow cheese.
- Best eaten fresh, but you can wrap in plastic wrap and refrigerate for up to 24 hours.