Description
A delicious and hearty Italian Grinder Sandwich recipe that can be served cold or hot, featuring a variety of deli meats, provolone cheese, and a zesty salad, all packed into a crusty Italian loaf. Perfect for a quick and satisfying meal!
Ingredients
Units
Scale
Bread:
- 1 large Italian loaf
Salad:
- 1/2 head iceberg lettuce, shredded (about 2 to 3 cups)
- 1/2 cup red onion, thinly sliced
- 1/3 cup sliced pepperoncini
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil, extra virgin (optional)
- 1 teaspoon dried oregano
- 1 small clove garlic, minced or grated
- Salt and pepper, to taste
Sandwich:
- 1/4 cup mayonnaise, or more to taste
- 1/3 pound provolone
- 1/3 pound capicola
- 1/3 pound mortadella
- 1/3 pound salami
Instructions
- Salad: In a bowl, combine shredded lettuce, sliced onions, and pepperoncini. Dress with olive oil, red wine vinegar, oregano, and garlic. Season with salt and pepper.
- Cold Sandwich: Slice bread in half lengthwise, spread mayonnaise on each side. Layer provolone, capicola, mortadella, and salami. Add salad, then close and cut.
- Hot Sandwich: Preheat oven to 425°F. Place provolone on bread, bake for 8-10 minutes. Assemble sandwich, adding mayo before salad.
Notes
- Calories and serving sizes are approximate.
- Avoid storing grinder with salad to prevent soggy bread.
- Experiment with different variations of ingredients.
- Leftovers can be stored in the refrigerator for up to 2-3 days.
- Provolone cheese and deli meats can be frozen for 6 weeks to 2 months.
Nutrition
- Serving Size: 1 sandwich
- Calories: Approximately 500 calories
- Sugar: 2g
- Sodium: 1100mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
