Italian Grinder Sub
A classic Italian grinder made in under 10 minutes with melted provolone, crisped pepperoni and soppressata, and a tangy grinder salad.
Ingredients
- 1 fresh Italian loaf
- olive oil to spray and drizzle
- garlic salt
- 10-12 provolone slices
- 10 oz Soppressata salami
- 10 oz pepperoni
- 4 cups shredded iceberg lettuce
- ⅓ red onion thinly sliced
- ⅓ cup pepperoncinis sliced
- ½ cup mayo
- 2 tbsp red wine vinegar
- salt and pepper to taste
- 1 tsp oregano
- 1 tsp red pepper flakes
- 1 hot house tomato sliced
Instructions
- Preheat oven to broil or 425°F.
- Slice the Italian loaf lengthwise and bore out some of the bread from the top to make room for fillings.
- Spray or drizzle the inside of the bread with olive oil and sprinkle with garlic salt.
- Layer provolone slices on both sides of the bread. Place in the oven until cheese is melted.
- Remove from oven and add soppressata to one side and pepperoni to the other. Return to the oven until the pepperoni is slightly crisp.
- While the sandwich is in the oven, make the grinder salad. Combine iceberg lettuce, red onion, and pepperoncinis in a bowl.
- Add mayo, red wine vinegar, salt, black pepper, red pepper flakes, and oregano. Toss until well coated.
- Remove sandwich from oven. Add the grinder salad on top of the meats.
- Finish with sliced tomatoes, a drizzle of olive oil, and a sprinkle of salt and pepper.
- Close, cut, and serve.
Notes
- Hollowing out the bread helps prevent sogginess and makes room for the salad.
- Best served immediately while the bread is warm and the salad is crisp.