Italian Grinder Sandwich

A hoagie bun grinder sandwich with Italian deli meats and Provolone cheese.

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Making homemade Italian Grinder Sandwiches is one of our easiest and favorite weeknight dinners! Italian deli meats and melty provolone are piled high on toasted hoagie buns, spread with mayo, and topped with lettuce, peppers, and onions dressed in olive oil, red wine vinegar, and a few shakes of dried oregano. Ready in 25 minutes, that creamy-sharp vinegary combo feels like take-out, but is even better made at home!

Prep Time15

Cook Time10

Total Time25

Course: Dinner

Cuisine: American, Italian

Servings:

Calories: 842kcal

Author: Meryl Downing

Ingredients

4 hoagie buns
8 slices provolone cheese
½ pound deli ham thinly sliced
⅓ pound Capicola thinly sliced
¼ pound prosciutto thinly sliced
1 tomato sliced
¼ cup mayonnaise
4 cups romaine lettuce thinly sliced
¼ cup red onion thinly sliced
¼ cup red bell pepper, pepperoncini peppers, banana peppers, or giardiniera sliced (optional)
¼ cup Parmesan cheese grated or shredded
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
½ teaspoon dried oregano

Instructions

Preheat the oven to 350℉. Slice open the hoagie buns, add 2 slices of Provolone to each, and bake on a sheet pan for about 10 minutes.
While the bread bakes, add the lettuce, onions, whatever peppers you're using, Parmesan cheese, olive oil, red wine vinegar and oregano to a bowl and toss well with tongs.
When the buns are toasted and the cheese is melted, remove from the oven and arrange each bun with the 3 deli meats.
Spread each bun with mayo, add tomatoes and the dressed lettuce mixture.
Slice each sandwich and serve.

Notes

Deli Meats - Choose 3 deli meats such as turkey or ham, along with prosciutto, Capicola, Soppressata, salami, or pepperoni, and ask for it thinly sliced at the deli counter. The weights given are approximate, you may want to ask for about 16 slices of each Italian meat, about 4 slices per bun. Leftover deli meats make great sandwiches all week so don't worry about getting a little extra!
Bread - You can use hoagie buns or one large Italian or French loaf. Choose something soft but sturdy that won't get soggy.
Peppers - Grinders traditionally have some type of jarred pickled peppers like pepperoncini. These are a bit spicy and not everyone likes them, so this can be adapted to everyones taste. You can leave them out, use a few slices of fresh red bell peppers, or use any type of jarred banana peppers, roasted red peppers, or giardiniera. You can choose to toss the peppers with the lettuce, or let everyone add their own at the end.
Mayo - You can choose to toss the mayo with the lettuce mixture to make it creamy, or just add it to each bun. I like to be able to add it to each sandwich, because we have some non-mayo fans in our family!

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