Description
A fresh and flavorful Italian grinder salad sandwich made with layers of smoked turkey, beef salami, roast chicken, provolone cheese, and a creamy, tangy chopped salad tucked into soft sub bread.
Ingredients
- 1 large sub roll or hoagie bread
- 100 g sliced smoked turkey
- 100 g sliced beef salami
- 100 g sliced roast chicken
- 4 slices provolone cheese
- 2 cups shredded iceberg lettuce
- 1/4 cup sliced red onion
- 1/4 cup sliced pepperoncini peppers
- 1/3 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Slice the sub roll or hoagie bread in half lengthwise. Lightly toast it if desired for extra crunch.
- In a large bowl, combine the shredded iceberg lettuce, sliced red onion, and pepperoncini peppers.
- Add the mayonnaise, red wine vinegar, dried oregano, garlic powder, salt, black pepper, and olive oil to the bowl. Mix well until the salad is evenly coated.
- Layer the smoked turkey, beef salami, roast chicken, and provolone cheese inside the bread.
- Pile the dressed grinder salad mixture generously over the meat and cheese layers.
- Close the sandwich, press slightly to help hold everything together, then slice in half and serve immediately.
Notes
- For the best texture, assemble just before serving so the bread stays fresh and not soggy.
- You can toast the bread for a warm, slightly crispy bite.
- Swap the meats with roast beef or grilled chicken for variation.
- Add sliced jalapeños or hot sauce for a spicier sandwich.
- Use Greek yogurt in place of mayonnaise for a lighter dressing.
- Tomatoes or cucumbers can be added for extra freshness and crunch.
- Store the salad mixture and bread separately in the refrigerator for up to 1 day.
Nutrition
- Serving Size: 1 sandwich
- Calories: 900
- Sugar: 4g
- Sodium: 1800mg
- Fat: 52g
- Saturated Fat: 16g
- Unsaturated Fat: 33g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 110mg
