Italian Grinder Salad Sandwich (Printable)

Crispy roll loaded with Genoa salami, ham, mortadella, and tangy vegetable salad with creamy dressing

# 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 (optional)
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 (optional)

# Directions:

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

# Expert Advice:

01 -
  • The cold salad on top of warm, melty cheese creates this incredible temperature contrast that hits different
  • Everything can be prepped ahead, making it perfect for feeding a crowd without playing short-order cook
02 -
  • The bread needs to be substantial enough to handle all those juices without falling apart
  • Broiling the cheese separately means you get that perfect melt without overheating the deli meats
03 -
  • Ask the deli counter to slice your meats slightly thicker than paper-thin—they'll hold up better
  • Let the dressing sit for 5 minutes before tossing to let the dried oregano soften

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