Can I use a different type of bread?

Absolutely! While a classic Italian loaf delivers the best structure and flavor, sturdy sub rolls, baguettes, or even ciabatta all work well—just steer clear of very soft or sweet breads, which can go soggy quickly.

Is there a way to make it less spicy?

Yes—simply reduce or omit the red chili flakes in the salad. Pepperoncini are pretty mild, but you can swap them for sweet pickled peppers if you want zero heat.

What’s the best way to prep this for a crowd?

Multiply the ingredients and set up a “sandwich station” so everyone can assemble their own just the way they like. Keep the salad, meats, and breads separate until people are ready to build for peak freshness.

Can I make the grinder salad in advance?

Yes! The salad (without the lettuce) can be prepped up to a day ahead. Wait to add the shredded lettuce until just before serving, so it stays nice and crisp.

Grinder Salad Sandwich Recipe

Description

This Grinder Salad Sandwich combines classic Italian sandwich fillings with a crunchy, flavorful mayonnaise-based salad for the ultimate hero. Featuring layers of ham, salami, provolone, and a tangy, pepperoncini-studded salad atop a toasted Italian loaf, it delivers the perfect balance of savory, zesty, and refreshing flavors in every bite.

Ingredients

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For the Grinder Salad:

1 cup mayonnaise
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon dried oregano
1/2 teaspoon red chili flakes
1/4 teaspoon kosher salt
1/4 cup sliced pepperoncini peppers
1/4 red onion, thinly sliced
1 head iceberg lettuce, shredded

For the Sandwich:

16 ounce Italian loaf of bread
1/2 pound thinly sliced provolone cheese
1/2 pound thinly sliced ham
1/4 pound thinly sliced Sopprasetta salami
1/4 pound thinly sliced Genoa salami
6 thinly sliced deli-sized pepperoni

To Assemble:

2 ounces freshly grated Parmigiano-Reggiano cheese
1 large beef steak tomato, sliced
Olive oil, salt and pepper (to taste)

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Instructions

Prepare the Grinder Salad Dressing: In a large bowl, whisk together the mayonnaise, red wine vinegar, minced garlic, black pepper, oregano, red chili flakes, and kosher salt until well combined. Stir in the sliced pepperoncini peppers and red onion, mixing thoroughly.
Add Lettuce to Salad: Add shredded iceberg lettuce to the bowl with the dressing mixture. Toss everything gently until the lettuce is evenly coated in the dressing. Set aside.
Prepare the Bread: Slice the Italian loaf lengthwise. Optional: drizzle cut sides lightly with olive oil and toast under a broiler for 2–3 minutes until golden for added texture and flavor.
Layer the Meats and Cheese: On the bottom half of the bread, layer provolone cheese first, followed by ham, Sopprasetta salami, Genoa salami, and pepperoni slices. Sprinkle grated Parmigiano-Reggiano evenly over the top.
Add the Tomato: Layer tomato slices evenly over the meats and cheese. Season with a pinch of salt and pepper to taste.
Assemble the Salad: Spread a generous layer of the prepared grinder salad evenly over the tomatoes and meats.
Finish and Serve: Close the sandwich with the top half of the bread, pressing down gently to compact. Slice into individual servings and enjoy immediately.

Notes

For extra crunch, toast the bread before assembling.
Customize meats or cheeses based on personal preference.
The salad can be made ahead and refrigerated up to a day in advance.
Use a serrated knife to slice the sandwich easily.
Wrap leftovers tightly in foil to keep them fresh for a few hours.

Nutrition

Serving Size: 1/4 sandwich
Calories: 720
Sugar: 7g
Sodium: 2050mg
Fat: 43g
Saturated Fat: 14g
Unsaturated Fat: 26g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 35g
Cholesterol: 110mg