Italian Grinder Salad Sandwich (Printer-friendly)
Crispy rolls layered with deli meats, cheese, and tangy salad mixture
# What You'll Need:
→ Bread & Cheese
01 - 4 hoagie or sub rolls, split lengthwise
02 - 4 slices provolone cheese
03 - 4 slices mozzarella cheese
→ Cured Meats
04 - 8 slices Genoa salami
05 - 8 slices deli ham
06 - 8 slices mortadella or turkey breast (optional)
07 - 8 slices capicola
→ Salad Components
08 - 2 cups iceberg or romaine lettuce, finely shredded
09 - 1/2 cup red onion, thinly sliced
10 - 1/2 cup pepperoncini peppers, sliced
11 - 1/2 cup cherry tomatoes, halved
12 - 1/4 cup black olives, sliced
→ Creamy Dressing
13 - 1/3 cup mayonnaise
14 - 2 tablespoons red wine vinegar
15 - 1 tablespoon olive oil
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
→ Garnish
20 - Freshly cracked black pepper to taste
21 - Grated Parmesan cheese (optional)
# Directions:
01 - Turn on your oven broiler to prepare for toasting the rolls and melting the cheese.
02 - Place the split hoagie rolls cut-side up on a baking sheet. Layer each roll half with provolone and mozzarella cheese slices evenly.
03 - Slide the baking sheet under the broiler for 1 to 2 minutes, watching closely, until the cheese melts completely and the bread edges turn golden brown.
04 - Remove from the oven. Arrange Genoa salami, deli ham, mortadella or turkey, and capicola slices evenly across the bottom halves of each roll.
05 - In a large mixing bowl, combine the shredded lettuce, sliced red onion, pepperoncini, halved cherry tomatoes, and black olives.
06 - In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, dried oregano, garlic powder, salt, and black pepper until emulsified and smooth.
07 - Pour the dressing over the vegetable mixture and toss thoroughly until every ingredient is evenly coated.
08 - Mound a generous portion of the dressed salad directly on top of the layered cold cuts on each roll bottom.
09 - Sprinkle freshly cracked black pepper over the salad along with grated Parmesan if desired. Place the toasted tops on the sandwiches, press down gently, and serve immediately while the cheese is still warm.
# Expert Advice:
01 -
- The contrast between hot melted cheese and cold crisp salad creates something you cant get from a regular sub
- Everything comes together in twenty minutes but tastes like it came from a specialty sandwich shop
02 -
- Broiling the cheese first creates a barrier that keeps the bread from getting soggy when you add the salad
- The salad needs to be dressed right before assembling or the lettuce will wilt too much
03 -
- Shred the lettuce thinner than you think you need to for the best texture
- Let the meats sit at room temperature for ten minutes before assembling for the best flavor