Italian Grinder Salad Sandwich (Printable)

Crisp salad meets savory deli meats and melty cheese on toasted rolls

# What You'll Need:

→ Bread & Cheese

01 - 4 hoagie or sub rolls, split
02 - 4 slices provolone cheese
03 - 4 slices mozzarella cheese

→ Meats

04 - 8 slices Genoa salami
05 - 8 slices deli ham
06 - 8 slices mortadella or turkey
07 - 8 slices capicola

→ Salad Mixture

08 - 2 cups iceberg or romaine lettuce, finely shredded
09 - 1/2 cup red onion, thinly sliced
10 - 1/2 cup pepperoncini, sliced
11 - 1/2 cup cherry tomatoes, halved
12 - 1/4 cup sliced black olives
13 - 1/3 cup mayonnaise
14 - 2 tablespoons red wine vinegar
15 - 1 tablespoon olive oil
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper

→ Garnish

20 - Freshly cracked black pepper, to taste
21 - Grated Parmesan cheese

# How To Make It:

01 - Turn on your oven broiler to prepare for toasting the rolls.
02 - Lay open the rolls on a baking sheet and layer each with provolone and mozzarella cheese slices.
03 - Place under the broiler for 1-2 minutes until cheese melts and bread becomes slightly toasted. Remove from oven.
04 - Arrange salami, ham, mortadella (or turkey), and capicola evenly onto the bottom half of each roll.
05 - In a large mixing bowl, combine lettuce, red onion, pepperoncini, cherry tomatoes, and black olives.
06 - In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, oregano, garlic powder, salt, and black pepper until smooth.
07 - Pour the dressing over the salad mixture and toss until all vegetables are thoroughly coated.
08 - Pile a generous portion of the dressed salad onto the layered meats on each roll.
09 - Sprinkle with cracked black pepper and grated Parmesan cheese, if desired.
10 - Top with the other half of each roll, press gently to compact, and serve immediately.

# Expert Tips:

01 -
  • The temperature contrast alone is worth it, cold crunchy salad meeting warm melty cheese in every single bite
  • You get all those incredible Italian deli flavors without turning on your oven for more than five minutes
02 -
  • Don't skip the broiler step, that slight toast on the bread and gentle melt on the cheese creates textural contrast you can't achieve otherwise
  • The salad needs to be dressed immediately before assembling, or the lettuce will start weep and make everything soggy
03 -
  • Ask your deli counter to slice the meats slightly thicker than paper thin, they'll hold up better and provide more satisfying texture in each bite
  • Let the assembled rolls rest for 3 to 5 minutes before cutting, this allows the bread to absorb some of the juices and makes everything hold together beautifully

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