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Grinder Sandwich

A classic Italian-American grinder loaded with cold cuts, cheese, crisp vegetables, and zesty dressing piled high on a crusty sub roll. Ready in minutes with no cooking required.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 sandwich
Course: Dinner, Lunch
Cuisine: Italian American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Sandwich
  • 1 sub roll or hoagie roll 10–12 inches long
  • 2 ounces sliced salami or pepperoni
  • 2 ounces sliced ham
  • 2 ounces sliced provolone cheese
  • 1/4 cup shredded lettuce
  • 2 –3 slices tomato
  • 3 –4 thin red onion slices
  • 6 –8 roasted red pepper strips drained
  • 2 tablespoons Italian dressing or olive oil and vinegar
  • Salt and black pepper to taste
  • Optional: banana peppers pickles, or hot peppers for heat

Equipment

  • Cutting board
  • Serrated bread knife
  • Slicing knife
  • Spreader or butter knife
  • Parchment paper or foil

Method
 

  1. Slice the sub roll lengthwise, leaving a hinge so the two halves remain attached.
  2. Spread 1 tablespoon of the Italian dressing (or olive oil and vinegar) on both the cut sides of the roll.
  3. Layer the sliced salami over the bottom half of the roll, overlapping the slices so they cover the bread completely.
  4. Add the sliced ham on top of the salami, again overlapping for even coverage.
  5. Place the provolone cheese slices over the meats to form a cohesive cheese layer.
  6. Top the cheese with shredded lettuce to create a moisture barrier.
  7. Arrange tomato slices in a single layer, then add the red onion slices and roasted red pepper strips.
  8. Drizzle the remaining tablespoon of Italian dressing over the vegetables, then season with a pinch of salt and freshly cracked black pepper. Add banana peppers or other hot peppers if desired.
  9. Close the sandwich, press gently, wrap tightly in parchment paper or foil, and let rest for at least 15 minutes before serving. For a hot grinder, wrap in foil and bake at 400°F (200°C) for 5 minutes, then add fresh lettuce and tomato after heating.

Notes

For best flavor, assemble the grinder the night before, wrap it tightly, and refrigerate so the bread absorbs the dressing and the flavors meld.