Italian Grinder Salad Sandwich (Printable Version)

Crisp salad meets deli meats and melty cheese in a toasted roll

# What You'll Need:

→ Bread & Cheese

01 - 4 hoagie or sub rolls, split
02 - 4 slices provolone cheese
03 - 4 slices mozzarella cheese

→ Meats

04 - 8 slices Genoa salami
05 - 8 slices deli ham
06 - 8 slices mortadella or turkey
07 - 8 slices capicola

→ Salad Mixture

08 - 2 cups iceberg or romaine lettuce, finely shredded
09 - 1/2 cup red onion, thinly sliced
10 - 1/2 cup pepperoncini, sliced
11 - 1/2 cup cherry tomatoes, halved
12 - 1/4 cup sliced black olives
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

# How to Make It:

01 - Turn on your oven broiler to prepare for toasting the rolls.
02 - Place split rolls on a baking sheet and top each half with provolone and mozzarella cheese slices.
03 - Broil for 1–2 minutes until cheese begins melting and bread becomes lightly toasted. Remove from oven.
04 - Distribute salami, ham, mortadella or turkey, and capicola evenly across the bottom halves of each roll.
05 - Mix shredded lettuce, red onion, pepperoncini, cherry tomatoes, and black olives in a large bowl.
06 - Whisk together mayonnaise, red wine vinegar, olive oil, dried oregano, garlic powder, salt, and black pepper until fully incorporated.
07 - Pour dressing over vegetable mixture and toss thoroughly until all ingredients are evenly coated.
08 - Mound a generous portion of the dressed salad over the layered meats on each roll.
09 - Sprinkle with freshly cracked black pepper and grated Parmesan cheese if desired.
10 - Place top halves of rolls on sandwiches, press gently to secure, and serve immediately.

# Expert Tips:

01 -
  • The warm melty cheese meets crisp cold salad in every single bite
  • Ready in under 20 minutes but tastes like something from a specialty deli
  • The homemade dressing is better than anything you can buy at the store
02 -
  • Broiling can go from perfect to burned in seconds, so stand right there and watch it
  • Let the rolls cool slightly after broiling so they dont steam the lettuce when you assemble
  • The salad should be dressed right before assembling or itll get soggy
03 -
  • Toast the cut side of the rolls under the broiler for 30 seconds before adding cheese for extra crunch
  • Ask the deli counter to slice your meats thin but not paper thin

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