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The Grinder Sandwich

The Grinder Sandwich

FIVE meats, layers of melty provolone, and a crisp grinder salad tossed in a creamy mayonnaise dressing.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 2 servings
Course: Lunch
Ingredients Method Notes

Ingredients
  

  • 1/4 cup Duke’s Mayo
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 2 tbsp banana peppers finely chopped
  • 1/2 tbsp banana pepper brine
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • salt
  • pepper
  • 2 cups shredded iceberg lettuce
  • 1/4 red onion thinly sliced
  • 2 hoagie rolls
  • 1 tbsp Duke’s Mayo
  • 3 oz Genoa salami
  • 3 oz capicola
  • 3 oz ham
  • 3 oz turkey
  • 3 oz hot Calabrese
  • 6 slices provolone

Method
 

Prepare the grinder salad
  1. Whisk together the Duke’s Mayo, red wine vinegar, olive oil, banana pepper brine, dried oregano, red pepper flakes, salt, and pepper in a bowl.
  2. Toss the shredded iceberg lettuce, thinly sliced red onion, and finely chopped banana peppers with the dressing right before serving to keep the salad crisp.
Assemble the sandwich
  1. Split the hoagie rolls lengthwise and spread a thin layer of Duke’s Mayo inside each roll.
  2. Layer the provolone slices on the top and bottom of each roll and toast at 350°F for 3–4 minutes, until the cheese is melted.
  3. Layer the Genoa salami, capicola, ham, turkey, and hot Calabrese onto the toasted rolls.
  4. Pile the dressed salad over the meat, press gently so everything holds together, fold the sandwich closed, slice, and serve.

Notes

  • Toast the hoagie rolls with provolone to ensure the cheese melts evenly and adds a gooey layer.
  • Toss the salad right before serving to keep it crisp and fresh.
  • Use high-quality deli meats for the best flavor and texture.