Ingredients:

  • 1/2 cup Mayonnaise (Full Fat)
  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 2 cups Iceberg Lettuce, shredded finely
  • 1/4 cup Red Onion, finely diced
  • 1/4 cup Banana Peppers or pepperoncini, drained and chopped
  • Fine Sea Salt and Black Pepper, To Taste
  • 4 sturdy Italian Sub Rolls or Heros
  • 8 slices Provolone Cheese
  • 4 oz Deli Ham, thinly sliced
  • 4 oz Capicola (or Hot Coppa), thinly sliced
  • 4 oz Hard Salami, thinly sliced
  • 2 Tbsp Unsalted Butter, softened

Instructions:

  1. Create the Dressing: In a small bowl, whisk together the mayonnaise, red wine vinegar, olive oil, dried oregano, garlic powder, salt, and pepper until completely smooth. Taste and adjust seasoning—it should be bright and tangy.
  2. Chop the Salad Components: Shred the iceberg lettuce and finely dice the red onion and banana peppers.
  3. Combine (Wait to Dress): Place the shredded lettuce, diced onion, and peppers into a large bowl. Do not add the dressing yet; this prevents sogginess.
  4. Preheat & Prep Rolls: Preheat your oven or broiler (grill) to 190°C (375°F). Slice the sub rolls lengthwise, being careful not to cut all the way through (they should still be hinged).
  5. Butter the Bread: Lightly spread the softened butter on the cut sides of the rolls. Place the open rolls on a baking sheet.
  6. Toast the Rolls: Bake for 3–5 minutes until the edges are lightly golden brown and crunchy. Keep a close eye on them to prevent burning.
  7. Layer the Meat and Cheese: Remove the rolls from the oven. Layer the cured meats (Ham, Capicola, Salami) onto the bottom half of the rolls. Drape two slices of Provolone cheese over the meat layer.
  8. Melt the Cheese: Return the sandwiches to the oven for 3–4 minutes, or until the cheese is bubbling and melted and the meats are warmed through.
  9. Dress the Salad: While the sandwiches are warming, pour the prepared dressing over the reserved salad mixture. Toss gently but thoroughly until the salad is evenly coated in the creamy dressing.
  10. Assemble the Grinder: Immediately remove the toasted, cheesy sandwiches from the oven. Pile a generous amount of the creamy Grinder Salad mixture directly onto the warm, melted cheese/meat layer. Press down gently.
  11. Close and Serve: Close the Italian Grinder Sandwich. Serve immediately while the base is still warm and the topping is cold and crunchy.