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Grinder Sandwich

A hoagie roll piled high with crispy salami, melted provolone, and viral grinder salad. This sandwich delivers the ultimate contrast between hot, melted cheese and crispy bread against cold, crunchy salad for a textural experience that's ready in under 20 minutes.
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Prep Time 12 minutes
Cook Time 5 minutes
Total Time 17 minutes
Servings: 4 sandwiches
Course: Lunch, Main Course
Cuisine: American, Italian American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Grinder Salad
  • 3 cups shredded iceberg lettuce finely chopped
  • 1/2 cup red onion finely diced
  • 1/2 cup banana peppers chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
For the Sandwiches
  • 4 hoagie rolls or sub rolls about 8 inches each
  • 8 ounces sliced salami
  • 8 ounces sliced ham
  • 8 ounces sliced provolone cheese
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning

Equipment

  • Large mixing bowl
  • Small bowl
  • Baking sheet
  • Aluminum foil
  • Sharp serrated knife
  • Whisk or fork
  • Oven with broiler function
  • Measuring cups and spoons

Method
 

  1. Combine the shredded lettuce, diced red onion, and chopped banana peppers in a large mixing bowl. Chop the lettuce fine so it distributes evenly and doesn't fall out of the sandwich.
  2. In a small bowl, whisk together the mayonnaise, red wine vinegar, oregano, garlic powder, red pepper flakes, salt, and pepper until smooth. Pour this dressing over the lettuce mixture and toss thoroughly to coat every piece.
  3. Slice each hoagie roll lengthwise, cutting almost all the way through but leaving one side attached like a hinge. This keeps the sandwich together and makes it easier to stuff.
  4. Open the rolls flat and place them cut-side up on a foil-lined baking sheet. Brush the insides lightly with olive oil and sprinkle with Italian seasoning for extra flavor.
  5. Fold each slice of salami and ham in half, then layer them generously on the bottom half of each roll. Overlap the slices slightly and pile them high.
  6. Layer 2 to 3 slices of provolone cheese over the meats on each sandwich. Make sure the cheese covers the meat completely so it melts evenly.
  7. Position your oven rack about 6 inches from the broiler element and preheat the broiler to high. Place the baking sheet with the open sandwiches under the broiler.
  8. Broil for 3 to 5 minutes, watching closely, until the cheese melts completely and the edges of the meat start to crisp up. The bread should turn golden brown but not burn.
  9. Remove the sandwiches from the oven and let them cool for about 1 minute so the cheese sets slightly. Pile a generous amount of the grinder salad on top of the melted cheese on each sandwich.
  10. Carefully close the top half of each roll over the salad, pressing down gently but firmly. The heat from the bread and cheese will slightly wilt the lettuce at the contact points.
  11. Use a sharp serrated knife to cut each sandwich in half at an angle. Serve immediately while the bread is still warm and the cheese is melty.

Notes

Make the grinder salad at least 15 minutes before assembling so the flavors meld together. The contrast between hot and cold is what makes these sandwiches incredible, so serve immediately. Watch the broiler closely as the line between perfectly melted cheese and burnt bread is about 30 seconds.