Italian Grinder Sandwich (Print Version)
# Ingredients:
→ Grinder Salad
01 -
1/2 cup mayonnaise
02 -
1 tablespoon red wine vinegar
03 -
1/2 teaspoon kosher salt
04 -
1/4 teaspoon freshly ground black pepper
05 -
1 teaspoon dried oregano
06 -
1/4 teaspoon red pepper flakes (adjust to heat preference)
07 -
1 clove garlic, finely minced or grated
08 -
1/4 cup sliced pepperoncini peppers
09 -
1/3 cup freshly grated Parmesan cheese
10 -
1/4 cup thinly sliced red onion
11 -
3-4 cups shredded iceberg lettuce
→ Sandwich
12 -
1 large loaf crusty Italian bread (or focaccia or ciabatta, halved lengthwise)
13 -
4 ounces sliced muenster cheese (or havarti or Colby Jack)
14 -
4 ounces sliced provolone cheese
15 -
1/4 pound thinly shaved roasted turkey breast
16 -
1/4 pound ham
17 -
3 ounces sopressata salami
18 -
3 ounces capocollo (gabagool) or genoa salami
19 -
3 ounces prosciutto
20 -
2 ounces deli sliced pepperoni
21 -
1/3 cup freshly grated Parmesan cheese
22 -
1 medium beefsteak tomato, sliced
23 -
Extra virgin olive oil for drizzling
24 -
Salt and freshly ground pepper to taste
# Instructions:
01 -
In a large mixing bowl, whisk together mayonnaise, red wine vinegar, kosher salt, black pepper, dried oregano, red pepper flakes, and minced garlic until well combined.
02 -
Add the sliced pepperoncini, grated Parmesan cheese, red onion, and shredded iceberg lettuce to the dressing. Toss thoroughly with tongs until all components are evenly coated. Set aside.
03 -
Preheat oven to 220°C (425°F). Slice the Italian bread in half horizontally. Layer both muenster and provolone cheese evenly on both cut sides of the bread. Toast in the oven for 3-4 minutes until cheese is bubbly and bread begins to crisp.
04 -
Arrange the cold cuts on top of the melted cheese, distributing ham and prosciutto on one side with turkey, sopressata, capocollo, and pepperoni on the other. Fold the meats to create volume and texture rather than laying them flat. Return to the oven for another 3-4 minutes until the meats are warmed through and edges begin to crisp. Sprinkle with fresh Parmesan.
05 -
Layer sliced tomato over the warmed meats. Drizzle with olive oil and season with salt and pepper. Mound the prepared grinder salad mixture on top, adding additional grated Parmesan if desired. Cap with the top piece of bread, pressing gently.
06 -
Slice the completed sandwich in half or quarters using a sharp knife. Serve immediately while still warm.
# Notes:
01 -
For authentic Italian flavor, allow the grinder salad to rest for 15-20 minutes before assembling the sandwich to let flavors meld.