Description

The Italian Grinder Salad Sandwich is a classic deli-inspired sub featuring layers of provolone, Genoa salami, ham, and optional pepperoni, topped with a vibrant, creamy dressed salad of shredded iceberg lettuce, red onion, pepperoncini, and tomato. The sandwich is toasted and layered to balance warm, melty cheese and meats with fresh, crisp vegetables, delivering an irresistible combination of textures and flavors in every bite.

Ingredients

Scale

Bread and Cheese

1 large Italian sub roll or 2 smaller hoagie rolls, split but not cut all the way through
4 slices provolone cheese (about 3–4 oz total)
2 tbsp softened unsalted butter or olive oil (for toasting the roll)

Meats

6–8 slices Genoa salami (about 3 oz)
4–6 slices deli ham (about 3 oz)
4–6 slices pepperoni (about 2 oz), optional but traditional

Vegetables

1 small head iceberg lettuce, very thinly shredded (about 3–4 cups packed)
1 small red onion, very thinly sliced into half-moons (about 1/2 cup)
1 medium ripe tomato, thinly sliced
1/2 cup sliced pepperoncini (drained)

Dressing and Seasoning

1/3 cup mayonnaise
2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tsp dried oregano
1/2 tsp dried basil (optional)
1/2 tsp garlic powder or 1 small fresh garlic clove, very finely minced
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
1/4 tsp red pepper flakes (optional, for heat)
2 tbsp grated Parmesan cheese (optional, for extra savoriness)
Pinch of sugar (optional, to balance acidity)

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Instructions

Prepare the vegetables: Remove any limp outer leaves from the iceberg lettuce. Cut the head into quarters, remove the core, and slice very thinly to create fine shreds, aiming for at least 3 cups of shredded lettuce. Thinly slice the red onion into very fine half-moons; if strong, soak in cold water for 5–10 minutes, then drain and pat dry. Thinly slice the tomato and pat the slices dry with a paper towel to prevent sogginess. Slice or drain the pepperoncini and set aside.
Make the grinder salad dressing: In a medium mixing bowl, combine the mayonnaise, red wine vinegar, and olive oil. Add dried oregano, dried basil if using, garlic powder or minced garlic, kosher salt, black pepper, and red pepper flakes if using. Add a pinch of sugar if desired to balance acidity. Whisk thoroughly until the mixture is smooth, creamy, and fully emulsified.
Build the grinder salad: To the bowl with the dressing, add shredded lettuce, sliced red onion, and sliced pepperoncini. Toss thoroughly with tongs or hands until every piece is evenly coated. Taste and adjust seasoning with more salt, pepper, or vinegar if necessary. Sprinkle in grated Parmesan if using, toss again, and set the salad aside.
Prepare and toast the roll: Preheat your oven broiler on high or toaster oven to a high toast setting. Split the Italian roll lengthwise, keeping the hinge intact so it opens like a book. Lightly spread softened butter or brush olive oil on the cut sides. Place cut-side up on a baking sheet and toast under the broiler for 1–3 minutes until edges are lightly golden and crisp. Remove from the oven.
Add cheese and melt: Lay provolone slices evenly over both toasted sides of the roll, overlapping slightly for full coverage. Return to the oven and broil 1–2 minutes until cheese is melted and bubbly, watching closely. Remove from the oven.
Layer the meats: On the bottom half of the roll, layer Genoa salami slices evenly. Add ham slices on top, folding for extra height and texture. Add pepperoni slices if using. Optionally, briefly return the open-faced sandwich to the oven for 30–60 seconds to warm meats.
Add tomatoes and season: Lay tomato slices in a single, slightly overlapping row over the meat layer. Lightly season the tomatoes with a pinch of salt and black pepper to enhance flavor.
Top with grinder salad: Using tongs, pile a generous amount of the dressed salad over the tomatoes to create a tall, colorful layer. Drizzle extra dressing on the inside of the top half of the roll if desired, avoiding excess to prevent sogginess.
Close and set the sandwich: Gently fold the top half of the roll over the salad, pressing lightly to compact layers for easier eating. Let the sandwich rest for 3–5 minutes to allow the warm bread and meats to soften the lettuce and harmonize flavors.
Slice and serve: Using a sharp serrated knife, cut the sandwich into halves or thirds diagonally for classic deli-style presentation. Serve immediately while the bread is warm, cheese melty, and salad crisp.

Notes

Soaking the sliced red onion in cold water helps mellow its sharpness for a more balanced flavor.
Patting the tomato slices dry prevents the sandwich from becoming soggy.
Toasting the bread with butter or olive oil adds a rich flavor and crisp texture that complements the fillings.
Adjust the salad dressing seasoning to taste for the perfect balance between creaminess and acidity.
The optional grated Parmesan adds an extra layer of savoriness but can be omitted for a lighter sandwich.
Allowing the sandwich to rest briefly helps meld the flavors and softens the dressed lettuce slightly for a better eating experience.