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Close-up cross-section of a stuffed Cob Loaf Sandwich layered with meats and veggies on a wood board.

Zesty Italian Grinder Salad Sandwiches

Experience the classic deli flavor in a new way with these vibrant Grinder Salad Sandwiches. A crunchy, zesty salad featuring fresh vegetables, Italian deli meats, and provolone cheese, all tossed in a tangy vinaigrette and piled high on toasted hoagie rolls.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Lunch, Main Course, Sandwich
Cuisine: American, Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Grinder Salad
  • 4 cups Iceberg Lettuce finely shredded
  • 1/2 cup Cherry Tomatoes halved or quartered
  • 1/4 cup Red Onion thinly sliced
  • 1/4 cup Pepperoncini thinly sliced, plus 1 tbsp brine
  • 1/2 cup Provolone Cheese shredded or finely diced
  • 1/4 cup Hard Salami julienned or finely diced
  • 1/4 cup Pepperoni julienned or finely diced
  • 1/4 cup Deli Ham julienned or finely diced
  • 1/4 cup Mayonnaise
For the Italian Vinaigrette
  • 1/4 cup Olive Oil extra virgin
  • 2 tbsp Red Wine Vinegar
  • 1 clove Garlic minced
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper freshly ground
For Assembly
  • 4 Hoagie Rolls or sub rolls

Equipment

  • Large Mixing Bowl
  • Small Mixing Bowl or Jar
  • Sharp Knife
  • Cutting Board
  • Baking Sheet
  • Air Fryer (optional, for toasting)

Method
 

Prepare the Italian Vinaigrette
  1. In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Set aside.
Assemble the Grinder Salad
  1. In a large mixing bowl, combine the shredded iceberg lettuce, halved cherry tomatoes, thinly sliced red onion, sliced pepperoncini (and 1 tbsp of its brine), shredded provolone cheese, julienned salami, pepperoni, and ham.
  2. Add the mayonnaise to the salad mixture. Pour about half of the prepared Italian vinaigrette over the salad ingredients. Toss gently until everything is well coated and combined. Taste and add more vinaigrette if desired, ensuring the salad is moist but not soggy.
Prepare the Hoagie Rolls
  1. Preheat your oven to 350°F (175°C) or set your air fryer to 350°F (175°C). Lightly toast the hoagie rolls for 3-5 minutes, until slightly warm and crisp. This helps them hold up to the salad.
Build the Sandwiches
  1. Carefully split the toasted hoagie rolls lengthwise, if not already cut. Generously pile the prepared Grinder Salad mixture into each roll. Serve immediately and enjoy the crunchy, zesty goodness!

Notes

For an extra kick, you can add a pinch of red pepper flakes to the vinaigrette. If preparing ahead, keep the salad and vinaigrette separate and combine just before serving to maintain maximum crunch. Leftover salad can be stored in an airtight container in the fridge for up to 1 day.