Italian Grinder Sandwich Recipe
Italian Grinder Sandwich - real food twist featuring freshly milled bread, cultured deli meats, and a zesty, home-style shredded Grinder salad.
Servings 4 servings
Ingredients
- ½ foccaccia bread or baguettes
- 8 slices cheese Provolone, mozzarella, Swiss
- ¼ pound salami
- ¼ pound pepperoni
- ¼ pound turkey deli meat
- ¼ pound prosciutto or ham
Grinder Salad
- ½ head romaine lettuce or iceberg lettuce finely shredded
- ½ cup cherry tomatoes halved
- ¼ red onion thinly sliced
- ¼ cup pepperoncinis sliced
- ¼ cup mayonnaise
- 1 tablespoon red wine vinegar
- ½ teaspoon dried oregano
- 1 garlic clove minced
- salt and black pepper to taste
- 2 tablespoons Parmesan cheese
Instructions
- Slice the focaccia bread or baguettes lengthwise. Open them up and layer the meats (salami, pepperoni, turkey, and prosciutto) equally on both sides of the bread. Add the cheese on top of the meats. Place the open-faced sandwich in the oven under the broiler for 3 minutes until the cheese is bubbly and the meats are just starting to crisp at the edges.
- While the sandwich is toasting, whisk together the mayonnaise, red wine vinegar, oregano, garlic, and salt and pepper in a medium bowl. Add the shredded lettuce, onions, tomatoes, and pepperconinis. Toss thoroughly until every shred of lettuce is coated.
- Remove the warm sandwich and add grated Parmesan over both sides. Pile the cold grinder salad generously on top of the bottom half of the sandwich. Close the sandwich firmly.
- Close the sandwich with the other half. Secure the sandwich with one hand and press down firmly to hold the layers in place. Using a serrated knife, slice it in half and then into quarters for easier serving.
Notes
Storage: As most sandwiches, it's best to enjoy this fresh. But you can keep the components separate in the refrigerator for up to 4 days. Keep the meats and cheeses in airtight container and the salad undressed until ready to fully assemble.
Helpful Tips:
- Layering matters: Create a moisture barrier by layering the sliced meats directly against the bread so the salad doesn't make the bread soggy.
- Hollow out the bread: If necessary (for thick breads), pull a small amount of the soft bread from the center of the top half of your roll or focaccia to create a pocket that helps tuck the shredded salad inside.
- Clear out the deli drawer: This recipe is a great way to use up "odds and ends" of various deli meats, so feel free to mix and match whatever small amounts of ham, turkey, or roast beef you have on hand.
- Firm press: Close the sandwich and press down firmly with your palm for 30 seconds before slicing to "set" the layers and prevent the filling from sliding out.
Nutrition
Calories: 887kcal | Carbohydrates: 32g | Protein: 39g | Fat: 67g | Saturated Fat: 25g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 2386mg | Potassium: 619mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7538IU | Vitamin C: 15mg | Calcium: 476mg | Iron: 2mg