Italian Grinder Salad Sandwich (Print Version)
A hearty sandwich loaded with Genoa salami, ham, mortadella, capicola, provolone, and a zesty salad topping.
# What You Need:
→ Salad Components
01 - 2 cups iceberg lettuce, shredded
02 - 1/2 cup red onion, thinly sliced
03 - 1/2 cup pepperoncini peppers, sliced
04 - 1/2 cup cherry tomatoes, halved
05 - 1/4 cup black olives, sliced
06 - 1/4 cup banana peppers, sliced
07 - 1/4 cup grated Parmesan cheese
→ Dressing
08 - 1/3 cup mayonnaise
09 - 1 tablespoon red wine vinegar
10 - 1 tablespoon extra-virgin olive oil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon garlic powder
13 - Salt and freshly ground black pepper, to taste
→ Sandwich Assembly
14 - 4 Italian hoagie rolls or sub rolls, split
15 - 8 slices provolone cheese
16 - 8 slices Genoa salami
17 - 8 slices deli ham
18 - 8 slices mortadella
19 - 8 slices capicola
20 - 2 tablespoons unsalted butter, softened
# How To Make It:
01 - Whisk together mayonnaise, red wine vinegar, olive oil, dried oregano, garlic powder, salt, and black pepper in a large mixing bowl until smooth and creamy.
02 - Add shredded lettuce, red onion, pepperoncini peppers, cherry tomatoes, black olives, banana peppers, and Parmesan cheese to the bowl. Toss thoroughly until all vegetables are evenly coated with the dressing.
03 - Spread softened butter on the cut sides of each roll. Toast under a broiler or in a hot skillet until golden brown and crispy, about 2-3 minutes.
04 - Arrange 2 slices each of provolone cheese, Genoa salami, deli ham, mortadella, and capicola on the bottom half of each roll, layering evenly.
05 - Mound the dressed salad generously over the meat and cheese layers. Close sandwiches with the top roll, press down gently, and slice each sandwich in half diagonally. Serve immediately.
# Handy Tips:
01 -
- The tangy, creamy salad dressing seeps into the bread and meat, making every bite incredibly flavorful
- You get all the satisfaction of a heavy deli sandwich but feel lighter thanks to all those fresh, crunchy vegetables
- It comes together in 20 minutes but tastes like something from a specialty sandwich shop
02 -
- The salad needs to sit in its dressing for at least 5 minutes before assembling so the lettuce slightly softens and absorbs all those flavors
- Don't skip the Parmesan in the salad: it creates these salty little pockets that make every bite interesting
- Assemble these right before serving or the bread will get soggy, though some people argue that's actually the best part
03 -
- Make extra salad dressing and keep it in the fridge: it's fantastic on regular salads or as a dip for vegetables
- If serving a crowd, set up a sandwich bar with all the components and let people build their own