Grinder Sandwich Recipe

 

Grinder Sandwich Recipe

How To Make Grinder Sandwich

Enjoy the layers of flavor packed in this grinder sandwich recipe. Melted gooey cheese with an assortment of savory meat slices, and fresh salad, topped with parmesan all stacked in a crumbly sub sandwich.

Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Serves:

Ingredients

  • ½ small head iceberg lettuce
  • ¼ medium red onion
  • cup cherry peppers or banana peppers, sliced
  • ½ cup mayonnaise
  • 1 tbsp red wine vinegar
  • 1 tsp italian seasoning
  • ½ tsp kosher salt and ground black pepper
  • 1 large submarine sandwich rolls, or 2 medium
  • 6 slices provolone cheese
  • 8 slices ham, or turkey
  • 6 slices salami
  • 4 slices prosciutto
  • 1 medium tomato, sliced
  • 2 tbsp parmesan cheese, finely grated

Optional:

  • 2 tbsp green olives, sliced
  • 1 tbsp sun-dried tomatoes, finely chopped

Instructions

  1. Chop the iceberg lettuce into ½-inch ribbons and thinly slice the red onion. Transfer both to a medium bowl. Set aside.
  2. Add the cherry peppers, olives, sun-dried tomatoes, mayonnaise, red wine vinegar, Italian seasoning, salt, and pepper with the iceberg and onions. Mix until well combined. Taste, adjusting the seasoning as needed.
  3. Preheat the broiler to high. With a serrated knife, slice open the subs leaving it attached on one side so that it opens like a book. Place on a rimmed baking sheet.
  4. Place the cheese in a single layer on both halves of the open roll. Broil for 2 to 3 minutes or until cheese has melted.
  5. Layer ham, salami, prosciutto, and tomato, and add a generous amount of salad mixture on top. Sprinkle with grated parmesan.
  6. Close the sandwiches, then slice in half, if desired. Serve immediately.

Nutrition

  • Sugar: 9g
  • :
  • Calcium: 569mg
  • Calories: 1209kcal
  • Carbohydrates: 32g
  • Cholesterol: 168mg
  • Fat: 95g
  • Fiber: 6g
  • Iron: 9mg
  • Monounsaturated Fat: 31g
  • Polyunsaturated Fat: 30g
  • Potassium: 1016mg
  • Protein: 54g
  • Saturated Fat: 29g
  • Sodium: 4255mg
  • Trans Fat: 1g
  • Vitamin A: 1845IU
  • Vitamin C: 14mg
Nutrition Disclaimer
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