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Italian Grinder Salad Sandwich

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The Italian grinder salad sandwich combines layers of deli meats, melty cheese, and a zesty, creamy chopped salad inside a toasted hoagie roll. It’s a bold, crunchy, and flavor-packed twist on the classic Italian sub—perfect for lunch, dinner, or feeding a crowd.

Ingredients

  • 2–4 hoagie rolls or sub sandwich bread
  • 6–8 slices deli meats (salami, pepperoni, turkey, or capicola)
  • 4–6 slices provolone or mozzarella cheese
  • 2 cups shredded iceberg lettuce
  • 1/4 red onion, thinly sliced
  • 1/4 cup banana peppers or pepperoncini, chopped
  • 1/2 cup cherry tomatoes, halved or diced
  • 1/3 cup mayonnaise
  • 1 tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • Pinch of crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Optional: sliced olives or pickles for extra tang

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, mix shredded lettuce, onion, banana peppers, cherry tomatoes, mayo, red wine vinegar, oregano, garlic powder, red pepper flakes, salt, and pepper. Toss until creamy and well coated.
  3. Slice hoagie rolls and layer with cheese and deli meats.
  4. Toast sandwiches open-faced on a baking sheet for 5–7 minutes, until bread is golden and cheese is melted.
  5. Remove from oven and generously pile grinder salad onto the bottom half of each sandwich.
  6. Close the sandwiches, press gently, and serve warm.

Notes

  • Use hot pepper spread or jalapeños for added heat.
  • Try different cheeses like Swiss or pepper jack for variety.
  • Make it low-carb by serving as a salad bowl without bread.
  • Toast bread and meat separately if making ahead, then add fresh salad before serving.
  • Grinder salad can be made a few hours ahead and kept chilled.

Nutrition

Find it online: https://recipesbyliza.com/italian-grinder-salad-sandwich/