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5.0 from 15 votes

Grinder Sandwich

A simple and delicious recipe for a Grinder Sandwich, specifically a Grinder Salad Sandwich! Our sandwich is a take on the classic version, with a simple 'salad' mixture stuffed into the center, taking this sandwich to the next level of tasty!

Prep Time
15 mins
Total Time
15 mins
Servings: 1
Calories: 1308 kcal
Course: Lunch
Cuisine: Italian-American Fussion

Ingredients

salad
  • 1 1/2 tablespoons mayonnaise
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • 2 thinly sliced pepperoncini
  • 1 cup shredded iceberg
  • 1 ounce Thinly sliced red onion
  • 2 tablespoons grated parmesan
  • salt and pepper to taste
sandwich assembly
  • 1 Italian roll split
  • 2 slices provolone cheese cut in half
  • 1 teaspoon dried oregano
  • 3 ounces mortadella (or ham)
  • 2 ounces Soppressata
  • 2 ounces salami
  • 1/2 thinly sliced vine ripe tomato
  • 3 chopped pickled cherry peppers optional

Instructions

salad
    Cup of Yum
  1. Ia mixing bowl combine mayo, vinegar, oregano, and pepperocinis.
  2. Add lettuce, red onion, and parmesan and toss together until evenly coated.
sandwich assembly
  1. Preheat oven to 350˚F. Place a slice of cheese onto each side of the bread roll and bake for 4 to 5 minutes, until the cheese just melts.  Remove from oven and sprinkle each side with dried oregano.
  2. Top bottom half of roll with mortadella (or ham) and top half of the roll with soppressata and salami.
  3.   Top mortadella with cherry peppers, if using.
  4. Top cherry peppers with iceberg salad, then sliced tomatoes.
  5. Carefully, but tightly press the sandwich roll together, slice in half and serve.

Notes

  • Tips and Tricks for Success
  • Grinder Sandwich Variations
  • Placing the salad in the center of the grinder sandwich will help prevent the bread roll from becoming soggy.
  • Don't slice the tomato slices too thin or it will make the sandwich too wet.
  • Soak the red onions in water for about 10 minutes before tossing it into the salad mixture. This will take away some of the sharp, acidity of the red onions.
  • Use thinly sliced romaine lettuce instead of iceberg lettuce.
  • Switch up the cured meats in the sandwich based on personal preference. Other meats we like to use are roasted turkey, prosciutto, Spanish chorizo, and pepperoni.
  • Use other types of cheese such as havarti, mozzarella, fontina, and Swiss.
  • If pepperoncinis and cherry peppers are too spicy for you, swap them out with chopped pickles, cornichons or even olives.
  • If you're not into the creamy salad mixture, replace the sauce with a couple tablespoons of our red wine vinaigrette!

Nutrition Information

Calories 1308kcal (65%) Carbohydrates 57g (19%) Protein 62g (124%) Fat 91g (140%) Saturated Fat 33g (165%) Polyunsaturated Fat 18g Monounsaturated Fat 35g Trans Fat 0.04g Cholesterol 181mg (60%) Sodium 8954mg (373%) Potassium 1116mg (32%) Fiber 8g (32%) Sugar 9g (18%) Vitamin A 1428IU (29%) Vitamin C 29mg (32%) Calcium 565mg (57%) Iron 7mg (39%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 1308

% Daily Value*

Calories 1308kcal 65%
Carbohydrates 57g 19%
Protein 62g 124%
Fat 91g 140%
Saturated Fat 33g 165%
Polyunsaturated Fat 18g 106%
Monounsaturated Fat 35g 175%
Trans Fat 0.04g 2%
Cholesterol 181mg 60%
Sodium 8954mg 373%
Potassium 1116mg 24%
Fiber 8g 32%
Sugar 9g 18%
Vitamin A 1428IU 29%
Vitamin C 29mg 32%
Calcium 565mg 57%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.