Italian Grinder Sandwiches
These big, bold, deli-style Italian grinder sandwiches are packed with flavor, ready in just 20 minutes, and perfect for a comforting meal any night of the week.
Ingredients
For the Garlic Bread
- 1 loaf 18-inch loaf French bread Choose a sturdy bakery loaf for the perfect crust.
- 3 tbsp butter, softened Adds richness to the garlic topping.
- 2 tbsp grated parmesan Use fresh for the best flavor and texture.
- 1/2 tsp garlic powder For that essential garlicky punch; avoid garlic salt.
- 1/4 tsp salt Sea salt or kosher works nicely.
For the Sandwich Filling
- 8 oz turkey or chicken deli meat, thinly sliced A flavorful substitute for ham.
- 2 oz beef pepperoni, thinly sliced Look for a pork-free version.
- 2 oz beef salami, thinly sliced Genoa-style or hard salami made from beef only.
- 4 oz provolone cheese, sliced 4–6 slices depending on the size of your bread.
For the Grinder Salad
- 8 oz shredded lettuce Iceberg adds crunch and freshness.
- 1/2 cup diced tomato Roma tomatoes preferred for flavor.
- 1/2 cup sliced pepperoncini Adds a tangy kick, drained from a jar.
- 1/4 cup mayonnaise Full-fat gives the best creamy texture.
- 1 tbsp red wine vinegar Brightens up the salad mix beautifully.
- 1 tsp Italian seasoning A flavorful store-bought blend works great.
- 1/2 tsp black pepper Use freshly ground for optimal flavor.
- 1/2 tsp garlic powder For the salad dressing, enhances overall taste.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Slice your French bread in half lengthwise, leaving a hinge if possible.
- In a small bowl, mix the softened butter, parmesan, garlic powder, and salt until spreadable. Spread this mixture on the cut sides of the bread.
- Place the bread, cut side up, on a baking sheet and toast in the oven for about 5–7 minutes, until lightly golden.
Making the Grinder Salad
- In a medium bowl, whisk together the mayonnaise, red wine vinegar, Italian seasoning, black pepper, and garlic powder. Add shredded lettuce, diced tomato, and sliced pepperoncini. Toss to combine.
Assembling the Sandwich
- Layer the meats on the bottom half of the toasted bread, then top with provolone.
- Return the open sandwich to the oven for 3–4 minutes until the cheese is melted.
- Remove from the oven and pile the grinder salad over the melted cheese. Press the top half of the bread gently down and slice into 4–6 pieces.
Notes
For make-ahead lunches, store the garlicky bread and salad separately. Store leftovers wrapped in the fridge for up to 3 days. Ideal to serve with kettle chips, a fruit salad, or a light tomato-cucumber salad.