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Italian Grinder Salad Sandwich

This Italian Grinder Salad Sandwich layers salami, ham, capicola, and provolone inside a lightly toasted Italian roll. A crisp mix of iceberg lettuce, red onion, and banana peppers is coated in a creamy red wine vinegar dressing and added right before serving. Toasting the bread and draining the vegetables help keep every bite crisp instead of soggy.
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Prep Time 19 minutes
Cook Time 6 minutes
Total Time 25 minutes
Course: Lunch, Main Course
Cuisine: Italian-American
Calories: 810
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Grinder Dressing
  • 1/2 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
For the Grinder Salad
  • 8 ounces iceberg lettuce, thinly shredded, about 6 packed cups
  • 1/4 medium red onion, very thinly sliced
  • 1/3 cup sliced banana peppers, drained and patted dry
For the Sandwiches
  • 4 Italian sub rolls
  • 4 Italian sub rolls4 ounces thinly sliced Genoa salami
  • 4 ounces thinly sliced deli ham
  • 4 ounces thinly sliced capicola
  • 8 slices provolone cheese

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk or dinner fork
  • Chef’s knife
  • Serrated bread knife
  • Cutting board
  • Measuring cups and spoons
  • Kitchen tongs or two large spoons
  • Baking sheet
  • Paper towels

Method
 

  1. Make the dressing
  2. Prepare the vegetables
  3. Dress the grinder salad
  4. Split the rolls
  5. Toast the rolls
  6. Add the deli meats
  7. Add the cheese
  8. Add the grinder salad
  9. Close the sandwiches
  10. Slice and serve

Notes

  • Drain the banana peppers well and pat them dry before adding them to the salad.
  • Use only about three-quarters of the dressing at first. Add more only if the lettuce looks dry.
  • Dress the vegetables no more than 10 minutes before serving so the lettuce stays crisp.
  • Toast the rolls at 400°F for 4 to 6 minutes to help prevent soggy bread.
  • Let the toasted rolls cool for 2 minutes before adding the cold meat and salad.
  • Fold the deli meat into loose ribbons instead of laying the slices flat. This gives the sandwich more height and texture.
  • Hold the dressed salad over the bowl for a moment before adding it to the rolls so extra liquid can drip away.
  • Keep the salad layer under 2 inches high to make the sandwiches easier to close and eat.
  • Prepare the dressing up to 2 days ahead and refrigerate it in a covered container.
  • Store the sliced vegetables separately from the dressing for up to 1 day.
  • Assemble the sandwiches shortly before serving for the best texture.
  • Replace capicola, ham, or salami with turkey, mortadella, pepperoni, or another sliced deli meat.
  • Provolone can be replaced with mozzarella, Swiss, fontina, or mild white cheddar.
  • Italian sub rolls work best, but hoagie rolls and small ciabatta loaves are good alternatives.
  • Fully assembled leftovers can be refrigerated for up to 1 day, though the bread and lettuce will soften.