This Italian Grinder Salad Sandwich is everything you love about a classic deli sub but with that creamy, zesty “grinder salad” everyone’s obsessed with. It’s quick, satisfying, and packed with bold flavor, making it perfect for an easy lunch or no-fuss dinner.
Ingredients
For the grinder salad:
- 2 cups shredded iceberg or romaine lettuce
- 1/4 cup red onion, thinly sliced
- 1/4 cup banana peppers, chopped
- 1/3 cup mayo
- 1 tbsp red wine vinegar
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt & pepper to taste
For the sandwich:
- 1 large sub roll or hoagie roll
- 4–6 slices provolone cheese
- 4 slices salami
- 4 slices ham
- 4 slices pepperoni
- Optional: tomato slices for extra juiciness
Steps
- Make the grinder salad. In a bowl, whisk mayo, vinegar, Italian seasoning, garlic powder, salt, and pepper. Add lettuce, onion, and banana peppers, tossing until everything is coated. Don’t worry if it looks saucy that’s what makes it so good.
- Prep the bread. Slice your sub roll lengthwise and layer the provolone on one side.
- Layer the meats. Add salami, ham, and pepperoni. You can warm the sandwich for 2–3 minutes in the oven if you like the cheese melty.
- Add tomatoes (optional). They add freshness and pair beautifully with the creamy salad.
- Pile on the grinder salad. Add a generous layer this is where all the flavor comes in.
- Close and slice. Press gently, then cut in half for easier eating.
Chef’s Tips
- Shred the lettuce thinly: It holds the dressing better and gives that classic grinder texture.
- Toast lightly: A quick toast keeps the bread from getting soggy.
- Make ahead: Prep the grinder salad up to 24 hours early it gets even better as it chills.
Variations
- Turkey grinder: Swap the meats for turkey breast and add a little mustard.
- Spicy version: Mix a spoonful of Calabrian chili paste into the grinder dressing.
- Low-carb option: Serve the grinder salad over a bed of lettuce and skip the bread entirely.