Grinder Sandwich
User Reviews
4.9
Grinder Sandwich
Description
The recipe builds on hoagie rolls toasted with a butter blend seasoned with garlic paste, fresh parsley, oregano, red pepper flakes, and Parmesan cheese, lending a flavorful aromatic crust. The sandwich filling includes deli meats and cheese, complemented by thick slices of tomato and creamy avocado. The Grinder Salad combines iceberg lettuce, pepperoncini, red onion, fresh parsley, and a tangy, garlicky dressing that brightens the sandwich with acidity and crunch.
The sandwich is assembled just before eating to prevent sogginess from the salad. Toasting it twice ensures a crisp bread exterior and melted cheese binding the ingredients. This sandwich makes a satisfying meal combining rich, fresh, and zesty elements.
The Grinder Salad can be prepared ahead and refrigerated up to three days. If fresh herbs or Italian seasoning are unavailable, a mix of dried thyme, basil, oregano, and garlic powder works well. Pre-soaking onion slices can mellow sharpness if desired. Typical deli meats used include provolone, ham, turkey, prosciutto, and salami.
Ingredients
Parmesan Herbed Garlic Butter
- 8 tsp butter
- 1 tsp garlic paste
- 1 tbsp parsley finely minced, fresh
- 1 tbsp oregano finely minced, or basil, fresh
- 1/2 tsp red pepper flakes
- 2 tbsp Parmesan Cheese freshly grated
Grinder Salad
- 1/3 cup mayonnaise
- 2 tbsp red wine vinegar
- 1/4 cup olive oil
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1/4 cup Parmesan Cheese freshly grated
- 1 tsp garlic paste
- 1/2 iceberg lettuce head
- 2 Pepperoncini peppers thinly sliced
- 1/4 cup parsley finely minced, fresh
- 1/2 red onion thinly sliced
Grinder Sandwich
- 2 hoagie roll or 1 large Italian loaf
- lices of preferred cheese
- lices of deli meats
- 1 beefsteak tomato sliced thickly, or heirloom tomato
- 1 avocado thinly sliced, ripe, Hass variety
Instructions
- Garlic Butter Rolls
- Preheat your oven to 'low broil'.
- Mix together the melted butter, garlic paste, fresh herbs, red pepper flakes, and parmesan cheese in a small bowl.
- Place the the bread rolls onto a baking sheet, then generously brush the tops with the garlic butter. Toast in the preheated oven for up to 5 minutes.
- Make the Grinder Salad
- In a large mixing bowl, toss together the mayonnaise, red wine vinegar, olive oil, Italian seasoning, garlic powder, parmesan cheese, garlic paste, iceberg lettuce, pepperoncini peppers, fresh parsley, and red onion slices until everything is well combined.
- Let marinate while you build the rest of the sandwich.
- Build the Grinder Sandwich
- Open the toasted rolls and smear the rest of the butter on the inside of the bread, then top with your meats and cheeses.
- Toast the sandwich again for a few minutes under the low broiler until the cheese melts, then top the sandwich with slices of tomato, avocado (if using), and the grinder salad.
- Fold the top of the bread over the sandwich, give it a squish, and enjoy!
Notes
- Assemble the sandwich fresh before eating to avoid soggy bread from the salad dressing.
- The grinder salad can be made a day ahead and refrigerated up to 3 days for convenience.
- In absence of Italian seasoning, combine dried thyme, basil, oregano, and garlic powder as a substitute.
- Soak red onion slices in cold water for 10 minutes before use to reduce sharpness and aftertaste.
- Typical deli meats for this grinder include provolone cheese, ham, turkey, prosciutto, and salami.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2sandwiches
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 669kcal | 33% |
| Carbohydrates | 21g | 7% |
| Protein | 25g | 50% |
| Fat | 55g | 85% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 34g | 200% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 1183mg | 49% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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