Italian Grinder Sandwich

This Italian Grinder Sandwich combines savory deli meats, creamy provolone, crisp lettuce, onions, pepperoncini, and bright vinaigrette on a crusty Italian loaf. It's perfect for gatherings or to share with friends and family at home!

5 from 57 votes

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Course: Lunch, Main Course

Cuisine: American, Italian

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 904kcal

Equipment

Ingredients

1 large Italian loaf
¼ cup mayonnaise or more, to taste
⅓ pound provolone
⅓ pound capicola
⅓ pound mortadella
⅓ pound salami
½ head iceberg lettuce shredded, about 2 to 3 cups
½ cup red onion sliced thin
⅓ cup sliced pepperoncini
3 tablespoons red wine vinegar
3 tablespoons olive oil extra virgin, optional
1 teaspoon dried oregano
1 clove garlic small, minced or grated
salt and pepper to taste

Instructions

Salad

Take the shredded lettuce, sliced onions, and sliced pepperoncini and add to a bowl. Dress with the olive oil, vinegar, oregano, and the minced or grated garlic. Season with salt and pepper.

Cold Sandwich

Slice the bread in half lengthwise. Spread the mayonnaise on each side.
Add the provolone in a single layer on each side. Add the capicola, mortadella, and salami.
Place the salad in the center of the sandwich, close it up, then cut and serve!

Hot Sandwich

Slice the bread as above. Preheat the oven to 425 degrees Fahrenheit. Add the provolone to the sliced bread and heat the bread and cheese on a sheet tray for 8 to 10 minutes.
Continue assembling the sandwich as above, adding the mayo just before the salad.

Notes

General

Calories and serving sizes are approximate based on the ingredients chosen to test this recipe.
Add the salad to the center of the sandwich to avoid soggy bread.

Try different variations on this sandwich, such as:

Different deli meats of your choosing
Adding the mayonnaise to the salad for a creamy condiment
Adding olives, pickles, tomatoes, or artichoke hearts
No salad (this is amazing, trust me!)

Storage

If you intend to store any portion of the grinder, don't store it with the salad.
Cut into individual portions, wrap tightly with plastic wrap, and refrigerate. When ready to eat, I'd recommend whipping up a new batch of salad.
I wouldn't serve leftovers after 2 or 3 days, as the bread will be soggy.
This sandwich would not do well frozen.
If you have larger portions of the provolone cheese or deli meats, they will store well for 6 weeks to 2 months in the freezer. Freeze, then thaw in the refrigerator overnight, removing any excess moisture with a paper towel or cloth.
This is best made and served right away!

Nutrition