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Italian Grinder Salad Sandwich

Italian Grinder Salad Sandwich

Viral chopped Italian grinder salad sandwich: deli meats, cheese, fresh veggies and tangy dressing mixed up and stuffed into toasted rolls. No-cook, super flavorful and always a hit.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Lunch
Cuisine: Italian-American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the Grinder Salad
  • 8 oz deli salami sliced
  • 8 oz deli ham or turkey sliced
  • 8 oz deli pepperoni or capicola sliced
  • 8 oz provolone cheese sliced
  • 3 cups iceberg lettuce chopped
  • 1 large tomato diced
  • ½ red onion thinly sliced
  • ½ cup pepperoncini peppers sliced
  • ¼ cup grated Parmesan cheese
For the Dressing
  • ¼ cup Italian dressing
  • 2 Tbsp mayonnaise
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp red pepper flakes optional
For Assembly
  • 4 hoagie rolls or sub buns
  • Butter or olive oil for toasting

Equipment

  • Large cutting board
  • Sharp chef’s knife
  • Large mixing bowl
  • Tongs
  • Serrated knife for rolls
  • Baking sheet (for toasting)
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 400°F. Slice hoagie rolls lengthwise. Brush insides with butter or olive oil. Toast on baking sheet 5 minutes until golden and crisp. Set aside.
  2. On a large cutting board, stack deli meats, cheese, lettuce, tomato, onion, and pepperoncini. Chop everything into small, even pieces (about ¼-inch). Chop in batches if needed.
  3. In a large mixing bowl, whisk Italian dressing, mayonnaise, oregano, garlic powder, and red pepper flakes until smooth.
  4. Add all chopped ingredients to the bowl. Toss with tongs until everything is coated evenly. Add Parmesan and toss again.
  5. Cover and refrigerate 10 minutes for flavors to meld.
  6. Stuff each toasted roll with the grinder salad mixture. Drizzle extra dressing on top. Close rolls and serve right away.

Notes

  • Use a sharp knife for easy chopping—dull knives make it tougher.
  • Toast rolls first to keep them from getting soggy.
  • Don't over-dress at first-you can always add more.
  • Add olives or artichokes for extra Italian kick.
  • Best eaten same day; leftovers in fridge up to 1 day (bread softens).
  • For extra melty cheese, add a slice on top and broil 1 minute.