Italian Grinder Salad Sandwich
A delightful and customizable Italian sandwich loaded with fresh vegetables, cured meats, and provolone cheese, perfect for any occasion.
Ingredients
For the Sandwich
- 4 rolls Italian bread or sub rolls Fresh, high-quality options preferred.
- 4 cups Lettuce Romaine or iceberg for crunch.
- 2 cups Tomatoes Ripe, flavorful varieties.
- 1 Red onion Sweet or mild, soak in cold water if desired.
- 1 cup Pepperoncini Jarred works perfectly.
- 4 oz Salami Opt for deli-quality meats.
- 4 oz Capicola Opt for deli-quality meats.
- 4 oz Provolone cheese Sliced, or use pepper jack for a twist.
- 2 tbsp Olive oil Use extra virgin for robust flavor.
- 2 tbsp Red wine vinegar Elevates the flavors.
- 1 tbsp Oregano Use fresh if available.
- 1 tsp Salt
- 1 tsp Pepper
Instructions
Preparation
- Slice the Italian bread or sub rolls in half using a serrated knife.
- Layer the lettuce, tomatoes, red onions, and pepperoncini starting with lettuce for crunch.
- Add slices of salami, capicola, and provolone cheese, stacking them high.
- Drizzle with olive oil and red wine vinegar, and sprinkle with oregano, salt, and pepper.
- Close the sandwich and press it down slightly to meld the flavors.
- Slice and serve immediately, or wrap it up for later.
Notes
For the best flavor, let assembled sandwiches rest in the fridge for about 30 minutes before serving. Store leftovers in an airtight container and consume within 2 days.