Ingredients
Equipment
Method
- Carefully slice the Italian sub roll horizontally, ensuring you don't cut all the way through. You want to create a pocket for all those delicious fillings. If desired, you can lightly toast the inside of the roll under a broiler or in a toaster oven for a few minutes until golden brown and slightly crisp. Keep a close eye on it to prevent burning.1 large Italian sub roll or hoagie roll
- Begin by layering the thinly sliced Genoa salami and spicy Capicola evenly over the bottom half of the opened sub roll. Follow this with the Provolone cheese slices, ensuring good coverage. If you're using ham, add it on top of the Capicola for an extra layer of savory flavor.1 large Italian sub roll or hoagie roll, 4 ounces thinly sliced Genoa salami, 4 ounces thinly sliced spicy Capicola, 4 ounces thinly sliced Provolone cheese, 4 ounces thinly sliced ham
- In a medium bowl, combine the shredded iceberg lettuce, chopped cherry tomatoes, thinly sliced red onion, sliced pepperoncini peppers, and Kalamata olives (if using).1 cup shredded iceberg lettuce, 1/2 cup chopped cherry tomatoes, 1/4 cup thinly sliced red onion, 1/4 cup sliced pepperoncini peppers, 2 tablespoons chopped Kalamata olives
- In a small bowl, whisk together the mayonnaise, red wine vinegar, olive oil, dried oregano, and garlic powder. Season generously with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed; you want a bright, tangy, and creamy dressing.1/4 cup mayonnaise, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, to taste salt, to taste freshly ground black pepper
- Pour about half of the prepared dressing over the grinder salad mixture and toss gently to coat all the ingredients evenly. You can add more dressing if you prefer a wetter salad, but aim for it to be well-coated without being soggy.1 cup shredded iceberg lettuce, 1/2 cup chopped cherry tomatoes, 1/4 cup thinly sliced red onion, 1/4 cup sliced pepperoncini peppers, 2 tablespoons chopped Kalamata olives, 1/4 cup mayonnaise, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, to taste salt, to taste freshly ground black pepper
- Spoon the dressed grinder salad mixture generously over the layered meats and cheese on the bottom half of the sub roll. You want a good mound of salad for that signature grinder look and feel.1 large Italian sub roll or hoagie roll, 1 cup shredded iceberg lettuce, 1/2 cup chopped cherry tomatoes, 1/4 cup thinly sliced red onion, 1/4 cup sliced pepperoncini peppers, 2 tablespoons chopped Kalamata olives
- Place the top half of the sub roll over the filling. You can gently press down on the sandwich to help everything meld together. For the best experience, serve immediately.1 large Italian sub roll or hoagie roll
Notes
Due to the fresh salad component, it's best to assemble the sandwich just before serving for optimal texture and flavor. If you have leftovers, store the dressed salad mixture and the layered meats/cheese separately from the bread to prevent sogginess.
