Grinder Salad Sandwich

Online recipe · as published / commonly shared

Servings: 4 · Yield: 4 sandwiches · Prep 15 min · Cook 5 min · Total 20 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

An Italian sub topped with a tangy chopped salad.

Preheat the oven to 400 degrees F (200 degrees C).

Place cut side-up on a baking sheet:

1 loaf ciabatta bread, split in half horizontally

Layer one piece of the bread with slices of provolone and the other with mozzarella:

6 slices provolone cheese

6 slices mozzarella cheese

Bake on the top rack of the preheated oven until the cheese melts, 3 to 4 minutes. Remove from the oven and increase the temperature to broil.

Layer both sides of the sandwich with folded slices of ham:

18 slices thinly sliced ham

Then alternate between the two sides with a layer of salami, coppa ham, prosciutto, and pepperoni:

8 slices thinly sliced salami

8 thin slices coppa ham

2 slices prosciutto

10 slices pepperoni

Broil in the oven until the meats crisp up, 2 to 3 minutes.

Stir together in a large bowl:

2 tablespoons mayonnaise

1 clove garlic, minced

1 tablespoon red wine vinegar

½ teaspoon dried oregano

½ teaspoon red pepper flakes

1 tablespoon sliced pepperoncini peppers

salt and ground black pepper to taste

Add and toss to combine:

½ head lettuce, shredded

¼ red onion, thinly sliced

1 tablespoon sliced black olives

Thinly slice and salt on each side:

½ tomato

On one side of the sandwich, layer the tomato slices. Pile a large portion of the lettuce salad on top. Then top with:

¼ cup grated Parmesan cheese, or to taste

Fold the two bread slices together to form the sandwich. Cut into 4 triangular portions and serve immediately.

Citations

Cookbook ancestor

Reference: Joy of Cooking by Irma S. Rombauer (1931). Publisher: Scribner, 2019 edition, hardcover, ISBN 978-1501169717.

We put this together for personal use. See the citations. This is not a cookbook reprint.