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Close-up of an Italian Grinder Salad Sandwich stacked with deli meats and tangy chopped salad on a toasted sub roll

Italian Grinder Salad Sandwich

A toasted sub roll loaded with turkey ham, beef salami, and melted provolone, topped with a tangy, creamy chopped grinder salad for bold flavor in every bite.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 2 portions
Course: Lunch, Main Course
Cuisine: American, Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large Italian sub roll or hoagie roll
  • 6 slices turkey ham
  • 6 slices beef salami-style deli meat beef-based
  • 4 slices provolone cheese
  • 1 cup shredded iceberg lettuce
  • 0.25 cup red onion thinly sliced
  • 0.25 cup sliced pepperoncini
  • 2 tbsp mayonnaise
  • 1 tbsp red apple cider vinegar
  • 0.5 tsp dried oregano
  • 0.25 tsp garlic powder
  • 1 tbsp olive oil
  • salt to taste
  • black pepper to taste

Equipment

  • Baking sheet
  • Mixing bowl
  • Oven

Method
 

  1. Preheat your oven to 375 degrees F. Slice the sub roll lengthwise without cutting all the way through. Drizzle the inside lightly with olive oil. Layer provolone, turkey ham, and beef salami-style slices evenly inside.
  2. Place the open sandwich on a baking sheet and toast for 5 to 7 minutes, until the cheese melts and the edges of the bread turn golden and crisp.
  3. In a bowl, combine shredded lettuce, red onion, and pepperoncini. Add mayonnaise, red apple cider vinegar, oregano, garlic powder, salt, and pepper. Toss until the lettuce is lightly coated.
  4. Pile the chopped salad generously over the warm deli layers.
  5. Close the sandwich gently and press down slightly. Let it sit for a minute so the flavors settle together. Slice and serve immediately.

Notes

Build and serve immediately for best texture. Store the toasted bread and grinder salad separately if prepping ahead. Reheat the bread portion in foil at 350 degrees F for 5 minutes.