Why you’ll love this Italian sandwich recipe
Loaded with crisp lettuce salad, these Italian sandwiches are combination of delicious meats, cheese and hearty bread! Unlike the original viral TikTok sandwiches, I like to make my grinder salad filling without mayo, simply toss the Iceberg lettuce with olive oil and red wine vinegar. These sandwiches are savory, zesty, and oh-so-tasty!
This Italian grinder sandwich rivals even the fanciest sandwich shops, and it’s easy to make!
- Balanced – Stuffed with salad, this is one sandwich you can feel good about. In addition, the crisp filling, soft cheese, and hearty bread make for the perfect combination of textures.
- Quick – With no cooking and a total time of just 10 minutes, this Italian sub recipe has become my go-to when I need a quick lunch or dinner.
- Versatile – Mix and match different veggies, meat, cheese, and dressings to switch up the flavor and make these sandwiches your own.
Rotate this Italian grinder salad sandwich recipe with tuna sandwiches and chicken salad sandwiches, and you’ll never have to order takeout subs again!
Key Ingredient Notes
For grinder salad
- Iceberg lettuce is a classic for sandwiches for a good reason. It’s crispy, doesn’t wilt easily, and has a mild flavor. I highly recommend choosing Iceberg lettuce over other types of lettuce. I buy pre-shredded lettuce, but you can buy a whole one and cut it yourself. To keep the lettuce nice and crisp longer, don’t cut it too thin.
- Tomato – Roma tomatoes are firm and less watery, making them ideal for sandwiches! Beefsteak and heirloom tomatoes are also great options if available.
- Red onion – Thinly sliced, this adds extra crunch and a delicious tangy taste.
- Roasted red pepper strips – I love Mezzetta brand roasted red pepper, but you can use any brand you prefer.
- Banana pepper rings – Again, I love Mezzetta peppers. You can go with hot or mild banana peppers. And add as much or as little as you’d like!
- Olive oil forms the base of the dressing, creating a rich flavor. I also use it to add flavor to the bread!
- Red wine vinegar – A staple in grinder salad recipes, this adds a touch of sweetness and a delicious tangy taste. Do not substitute other types of vinegar!
For the sandwiches
- Bread – I personally love ciabatta bread for this recipe. Sturdy crusty breads are best because they hold up well. Good options are hoagie rolls and Italian hard rolls with or without seeds.
- Italian seasoning – I almost always have Italian seasoning on hand! If you don’t have any, dried oregano will also work.
- Meat – I use a combination of pepperoni, capicola, and Genoa salami. However, there are so many delicious cold-cut meats you can use! Other tasty options include hot soppressata, capicola (spicy Italian ham), mortadella, and Genoa salami. Feel free to mix and match whichever you like best. (FUN FACT: Did you know authentic Italian sandwiches only use one type of meat? That’s true, you won’t see any sandwich shop in Italy piling up different meats on a sandwich!)
- Provolone cheese – I love the mild flavor of provolone, but any cheese you have on hand such as mozzarella or pepper jack will work.
How to make Italian sandwich
Make the grinder salad
- Combine the lettuce, tomato, onion, roasted red pepper, and hot banana pepper rings in a large bowl.
- Drizzle the olive oil and red wine vinegar on top. I recommend doing this step right before assembling the sandwich to keep the veggies nice and crisp!
- Toss to combine and coat the veggies.
Assemble the sandwiches
- Toast the bread, if desired. I recommend it for a slightly crisp texture and to prevent it from becoming soggy.
- Drizzle olive oil and red wine vinegar on the cut sides, and sprinkle Italian seasoning (or dried oregano) on top.
- Place the cheese and tomato slices on each bread slices.
- Layer the meats, again on both bread slices. NOTE: I like to build the sandwich in this particular order: cheese, tomatoes, and meats. And make sure the both, top and bottom, bread has the same layers!
- Pile the salad on the bottom side of the sandwich and place the other bread on top. Enjoy!
What to serve with Italian sandwiches?
Personally, I find these sandwiches filling enough to enjoy on their own, but you can never go wrong with adding a few sides! Chips are a classic option. Or, I like to include a side of oven roasted mixed vegetables, caprese pasta salad, or roasted red pepper soup.
Time-Saving Tips:
- Chop the veggies for the grinder salad, and store them in an airtight container in the fridge for up to a day in advance.
- Whisk the olive oil and red wine vinegar in a separate airtight container, and store the mixture at room temperature or in the refrigerator.
- Toast the bread, and store it in an airtight container or sealable bag at room temperature for up to one day.
Storing Tips:
This Italian sandwich recipe will keep fresh in the fridge for about a day. However, the longer the sandwiches sit, the soggier the bread and veggies will be. So, it’s best to serve them right away!
If possible, store the grinder salad mixture in an airtight container separate from the bread, and store it in the fridge for up to 2-3 days. Then, assemble the sandwiches when you’re ready to eat.
FAQs:
Italian sub sandwiches are believed to be called grinders because the tough bread requires you to grind your teeth in order to bite through it and eat.
Hoagies and grinders are two names for the same sandwich, used in different regions of the United States. The term grinder is common in New England whereas the sandwiches are referred to as hoagies in Philadelphia and the surrounding areas.
I typically serve this recipe cold. However, if preferred, you can warm up the meat before assembling. I don’t recommend heating the sandwiches once assembled as the veggies will become soggy. No one likes a warm salad!
Italian Sandwich
Ingredients
For grinder salad:
- 1 cup shredded Iceberg lettuce Note 1
- 1 tomato thinly sliced, Note 2
- ¼ red onion thinly sliced
- roasted red pepper strips to taste, Note 3
- banana pepper rings to taste, hot or mild
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
For sandwiches:
- 2 ciabatta breads Note 4
- 2 teaspoons olive oil
- 2 teaspoons red wine vinegar
- ¼ teaspoon Italian seasoning or dried oregano
- 2 oz pepperoni Note 5
- 2 oz capicola
- 2 oz Genoa salami
- 4 oz Provolone cheese
Instructions
To make the grinder salad:
- In a large bowl, combine lettuce, tomato, onion, roasted red pepper and hot banana pepper rings.
- Drizzle in olive oil and red wine vinegar and toss to combine. This step is best when done right before assembling the sandwich, so it’s nice and crisp!
To assemble the sandwiches:
- Slice the breads in half and toast it, if desired. (To toast the bread, place the bread slices on a baking sheet. Bake at 400°F for about 4 minutes.)
- Drizzle some olive oil and vinegar, and sprinkle Italian seasoning, or dried oregano.
- Place the cheese and then tomato slices on both bread slices.
- Then layer the meats on both sides of the bread.
- Pile the grinder salad on the bottom breads and place the top breads to close the sandwiches. Enjoy!
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– This Italian sandwich recipe will keep fresh in the fridge for about a day. However, the longer the sandwiches sit, the soggier the bread and veggies will be. So, it’s best to serve them right away!
– If possible, store the grinder salad mixture in an airtight container separate from the bread, and store it in the fridge for up to 2-3 days. Then, assemble the sandwiches when you’re ready to eat.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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