Grinder Salad Subs
This viral recipe for Grinder Salad Subs results in a massive sandwich bursting with delicious Italian deli meats and a zippy salad mixture!
Servings: 12 servings
Equipment
Ingredients
For the sandwich
- 1 loaf Italian bread 16-oz.
- ½ pound medium sliced deli provolone cheese
- ½ pound thinly sliced deli boiled ham
- ¼ pound thinly sliced deli Sopprasetta
- ¼ pound thinly sliced deli Genoa salami
- 6 thinly sliced deli pepperoni
For the Grinder Salad
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 2 cloves garlic minced
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon dried oregano
- ½ teaspoon red chili flakes
- ¼ teaspoon kosher salt
- ¼ cup sliced pepperoncini
- ¼ medium red onion thinly sliced
- 1 head iceberg lettuce shredded
For assembly
- 2 ounces freshly grated Parmigiano-Reggiano cheese
- 1 beef steak tomatoes sliced
- drizzle of olive oil
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat the oven to 350°F.
- Cut the bread in half lengthwise and place it on a baking sheet with the cut side up. Remove most of the inside of the bread, leaving about 1/2-inch of the bread as a shell.
- Add half of the provolone to each side of the bread. Place it in the oven until melted, about 5 minutes.
- Remove from the oven and layer the ham over one half of the sub, then layer the soppressata on the other side. Next, top the ham with the salami and top the soppressata with the pepperoni.
- Place the sub back in the oven to heat the meats through, and toast the bread, for about 5 minutes.
- While the sub is baking, prepare the grinder salad by whisking together the mayonnaise, vinegar, garlic, pepper, oregano, chili flakes, and salt until combined. Add the pepperoncini and red onion, and stir around in the dressing until well coated. Then, add the lettuce. Using tongs, toss the lettuce in the dressing to coat, and set aside.
- Once the bread is toasted and the meats are heated through, sprinkle the sub with one-quarter of the parmesan cheese. Add tomato slices, then drizzle them with olive oil and sprinkle with salt and pepper to taste.
- Add the desired amount of the grinder salad to the top and then top it with the remaining parmesan cheese.
- Place the top half of the sandwich over the bottom half, pressing it down gently.
- Cut the sandwich into pieces and serve it with more of the grinder salad on the side with chips for dipping!
Notes
- The Grider Salad is inspired by a viral TikTok from @ohheyimgray.
- I recommend thinly slicing the meat and layering it in a “fluffy” way, as described in the original video. I find it is more enjoyable to eat it that way instead of just layers of meat packed on top of each other.
- The grinder salad is definitely the star of this sub. If you don’t like pepperoncini, you can sub with banana peppers or another pickled vegetable. This is what really gives a pop to the salad - so don't omit it!
- Leftovers keep well in the fridge tightly wrapped with plastic wrap for up to 2-3 days. The lettuce will get a little soggy, but it is still good. You can eat the leftovers cold, and it is still amazing.
- Do not freeze this sandwich. It tends to get all weird when it's thawed.
Nutrition
Calories: 355kcal | Carbohydrates: 4g | Protein: 16g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 1056mg | Potassium: 309mg | Fiber: 1g | Sugar: 2g | Vitamin A: 712IU | Vitamin C: 8mg | Calcium: 219mg | Iron: 1mg
