Description
A classic Italian Grinder Sub packed with layers of deli meats, provolone cheese, fresh vegetables, and a tangy homemade grinder salad dressing, all served on a crusty Italian loaf for a perfect hearty sandwich.
Ingredients
Scale
For the Sub
- 16 ounce Italian loaf of bread
- 1/2 pound medium sliced deli provolone cheese
- 1/2 pound thinly sliced deli ham
- 1/4 pound thinly sliced deli Sopprasetta
- 1/4 pound thinly sliced deli Genoa salami
- 6 thinly sliced deli pepperoni
For the Grinder Salad
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red chili flakes
- 1/4 teaspoon kosher salt
- 1/4 cup sliced pepperoncini
- 1/4 medium red onion, thinly sliced
- 1 head iceberg lettuce, shredded
For Assembly
- 2 ounces freshly grated Parmigiano-Reggiano cheese
- 1 beef steak tomato, sliced
- drizzle of olive oil
- kosher salt to taste
- fresh cracked pepper to taste
Instructions
- Prepare the Grinder Salad: In a medium bowl, combine the mayonnaise, red wine vinegar, minced garlic, cracked black pepper, dried oregano, red chili flakes, and kosher salt. Whisk until smooth and well combined. Stir in the sliced pepperoncini, thinly sliced red onion, and shredded iceberg lettuce. Mix thoroughly and set aside to allow the flavors to meld.
- Slice the Bread: Carefully slice the 16-ounce Italian loaf horizontally to create a sandwich base and top. Make sure not to cut all the way through so the sandwich holds together.
- Layer the Meats and Cheese: Starting with the bottom half of the bread, evenly layer the provolone cheese, deli ham, Sopprasetta, Genoa salami, and pepperoni, making sure to distribute the meats evenly for balanced flavor in every bite.
- Add Fresh Ingredients: Place the sliced beef steak tomato on top of the meat and cheese layers. Then spoon the prepared grinder salad mixture over the tomato layer, spreading it evenly.
- Top with Parmigiano-Reggiano and Seasonings: Sprinkle the freshly grated Parmigiano-Reggiano cheese over the salad layer. Drizzle a light amount of olive oil on top and season with kosher salt and freshly cracked pepper to taste to enhance the flavors.
- Close and Serve: Place the top half of the Italian loaf over the sandwich filling. Press gently to secure all layers. Cut the assembled Italian Grinder Sub into desired portions and serve immediately for the best fresh taste.
Notes
- Use fresh and quality deli meats for the best flavor.
- For a spicier sandwich, increase the amount of red chili flakes or add jalapeños.
- Chill the sandwich before serving if preferred for easier slicing.
- Substitute iceberg lettuce with romaine for added crunch and nutrition if desired.
- Leftovers can be wrapped tightly and refrigerated for up to 2 days but are best consumed fresh.
Keywords: Italian Grinder, Italian Sub Sandwich, Deli Meat Sandwich, Provolone Cheese Sub, Italian Deli Sandwich