Go Back
–+ servings
Delicious Italian Grinder Salad Sandwich piled high with fresh veggies and meats

Italian Grinder Salad Sandwich

A delightful mix of fresh veggies, meats, and cheese held together by a toasted Italian roll, perfect for lunch or a picnic.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Dinner, Lunch, Sandwich
Cuisine Italian
Servings 2 sandwiches
Calories 650 kcal

Ingredients
  

For the sandwich

  • 1 large Italian sub roll or 2 smaller hoagie rolls Split but not cut all the way through
  • 4 slices provolone cheese About 3–4 oz total
  • 6-8 slices Genoa salami About 3 oz
  • 4-6 slices deli ham About 3 oz
  • 4-6 slices pepperoni About 2 oz, optional but traditional
  • 1 small head iceberg lettuce Very thinly shredded, about 3–4 cups packed
  • 1 small red onion Very thinly sliced into half-moons, about 1/2 cup
  • 1 medium ripe tomato Thinly sliced
  • 1/2 cup sliced pepperoncini Drained

For the dressing

  • 1/3 cup mayonnaise
  • 2 tbsp red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp dried basil Optional
  • 1/2 tsp garlic powder Or 1 small fresh garlic clove, very finely minced
  • 1/2 tsp kosher salt Plus more to taste
  • 1/4 tsp freshly ground black pepper Plus more to taste
  • 1/4 tsp red pepper flakes Optional, for heat
  • 2 tbsp grated Parmesan cheese Optional, for extra savoriness
  • 2 tbsp softened unsalted butter or olive oil For toasting the roll
  • Pinch sugar Optional, to balance acidity

Instructions
 

Prepare the Vegetables

  • Remove any limp outer leaves from the iceberg lettuce.
  • Cut the head into quarters, remove the core, and slice very thinly to create fine shreds.
  • Thinly slice the red onion into very fine half-moons; soak in cold water for 5–10 minutes if strong, then drain and pat dry.
  • Thinly slice the tomato and pat dry with a paper towel.
  • Slice or drain the pepperoncini and set aside.

Make the Grinder Salad Dressing

  • In a medium mixing bowl, add mayonnaise, red wine vinegar, and olive oil.
  • Add dried oregano, dried basil, garlic powder or minced garlic, kosher salt, black pepper, and red pepper flakes.
  • Whisk everything together until smooth and fully emulsified.

Build the Grinder Salad

  • Add shredded lettuce, sliced red onion, and sliced pepperoncini to the bowl with the dressing.
  • Toss thoroughly until evenly coated.
  • Taste and adjust seasoning as needed.
  • If using, sprinkle in grated Parmesan and toss again.

Prepare and Toast the Roll

  • Preheat your oven broiler on high.
  • Split the Italian roll lengthwise, keeping a hinge intact.
  • Spread the cut sides with softened butter or brush with olive oil.
  • Toast under the broiler for 1-3 minutes until golden.

Add Cheese and Melt

  • Place provolone slices evenly over the toasted roll.
  • Return the roll to the oven, broiling until the cheese is melted.

Layer the Meats

  • Layer Genoa salami evenly on the bottom half of the roll.
  • Add ham slices on top of the salami.
  • Add pepperoni slices on top if using.

Add Tomatoes and Season

  • Lay tomato slices over the meat layer.
  • Season tomatoes with salt and pepper.

Top with Grinder Salad

  • Pile a generous amount of grinder salad over the tomatoes.
  • Drizzle extra dressing if desired, but avoid sogginess.

Close and Set the Sandwich

  • Fold the top half of the roll down over the salad and press lightly.
  • Let the sandwich rest for 3–5 minutes.

Slice and Serve

  • Using a serrated knife, cut the sandwich on the diagonal.
  • Serve immediately.

Notes

For best results, use fresh ingredients. Wrap leftovers in foil or an airtight container and refrigerate for up to 1 day. Eat fresh to avoid sogginess.

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 40gProtein: 30gFat: 36gSaturated Fat: 15gSodium: 2000mgFiber: 4gSugar: 5g
Keyword Deli Sandwich, Fresh Ingredients, Grinder Salad Sandwich, Italian Sandwich, Picnic Food
Tried this recipe?Let us know how it was!