Ultimate Grinder Sandwich Recipe
This viral Italian grinder sandwich recipe combines hot, toasted crusty bread layered with savory cured meats and melted cheese, topped with a cold, creamy, tangy iceberg lettuce slaw. Ready in just 20 minutes, it creates the perfect temperature and texture contrast.
Equipment
- Baking Sheet
- Mixing Bowl
- Whisk
- Serrated Knife
Ingredients
The Sandwich Base
- 1 loaf Italian bread or Hoagie rolls sliced lengthwise
- 8 slices Provolone cheese sharp or mild
- 4 oz Genoa Salami
- 4 oz Pepperoni large deli-style slices
- 4 oz Capicola (Gabagool)
- 1 whole Tomato sliced
The Grinder Salad
- 3 cups Iceberg lettuce shredded thinly
- 0.5 cup Mayonnaise Duke's or Hellmann's
- 1 tbsp Red Wine Vinegar
- 1 clove Garlic minced or grated
- 0.5 tsp Dried Oregano
- 0.5 tsp Red Chili Flakes
- 0.25 cup Parmesan cheese grated
- 0.25 cup Red onion thinly sliced
- 0.25 cup Pepperoncini peppers chopped
Instructions
- Prep the Bread: Preheat your oven to 400°F (200°C). Slice the Italian loaf in half lengthwise. Optional: Scoop out a small amount of the inner bread from the top half to create a channel for the salad.
- Layer Cheese & Meat: Place Provolone cheese slices on both halves of the bread to create a moisture barrier. On the bottom half, layer the salami, pepperoni, and capicola. Fold or ribbon the meat rather than laying it flat to create texture.
- Toast: Place the open-faced sandwich on a baking sheet. Bake for 5–8 minutes, until the cheese is bubbling and meat edges are crispy.
- Make the Dressing: While the sandwich bakes, whisk together mayonnaise, red wine vinegar, garlic, oregano, chili flakes, Parmesan cheese, salt, and pepper in a medium bowl.
- Toss the Salad: Add the shredded iceberg lettuce, red onions, and chopped pepperoncini to the dressing. Toss vigorously until fully coated.
- Assembly: Remove bread from the oven. Immediately pile the cold salad onto the hot meat layer. Top with tomato slices and season the tomatoes with salt and pepper.
- Serve: Place the top bun on, press down firmly, slice on a bias (diagonal), and serve immediately.
Notes
Storage: Best eaten fresh. Leftovers can be stored in the fridge for 24 hours, but bread may soften. Do not freeze.
Tip: Soak red onion slices in cold water for 10 minutes before adding to the salad to remove the harsh bite.