I have been seeing grinder sandwiches all over the internet for a while and they look so good that I just had to make them! To be honest, I’m not really sure what differentiates a grinder from a hoagie or a sub/submarine sandwich and they are all really good. The submarine sandwiches around here usually have deli meat, cheese, lettuce, tomatoes and a sauce. The hoagies that I have had around the Philly area usually have deli meat, cheese, lettuce, and tomatoes but the lettuce is often shredded and mixed with oil, vinegar, and dried herbs. The grinder sandwiches that I have been seeing have had deli meat, cheese, tomatoes and a simple lettuce salad in a mayonnaise based dressing. I particularly like the idea of using a salad instead of simple lettuce as you can add more flavours to the sandwich. For these grinder sandwiches I went with a large selection of tasty Italian style deli meats, provolone cheese, tomatoes and a salad with lettuce, onions, pepperoncini peppers and a mayonnaise based dressing. I like to place the cheese next to top and bottom of the bun to help prevent the juices from the tomatoes and the dressing from making the bun soggy and I like to melt it under the broiler! No matter what you call them, these grinder sandwiches are super easy to make at home and better than takeout!
Grinder sandwiches with deli cheese, deli meats, sliced tomatoes and a simple salad in a tasty dressing!
- 1/4 cup mayonnaise
- 1/2 tablespoon red wine vinegar
- 1 teaspoon oregano (or Italian seasoning)
- 1 small clove garlic, minced/grated
- 1 tablespoon parmigiano reggiano (parmesan), grated
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups lettuce, thinly sliced
- 1/4 cup pepperoncini peppers, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 grinder/hoagie/sub buns/rolls (12 inches long), cut in half
- 4 ounces provolone cheese, deli sliced
- 6 ounces ham, deli sliced
- 4 ounces capocollo, deli sliced
- 2 ounces genoa salami, deli sliced
- 2 ounces pepperoni, deli sliced
- 1 ounce soppressata salami, deli sliced
- 1 ounce prosciutto, deli sliced
- 1 large beefsteak tomato, thinly sliced
- 4 tablespoons parmigiano reggiano (parmesan), grated
For the salad:
For the grinders:
- Mix the mayonnaise, vinegar, oregano, garlic, parmesan, red pepper flakes, salt and pepper.
- Mix the lettuce, pepperoncini peppers, and onions before tossing with the dressing.
- Place the cheese slices on the inside tops and bottoms of the buns and optionally place under the broiler or in the oven to melt the cheese.
- Assemble the sandwiches and enjoy!
For the salad:
For the grinders:
Option: Use your favourite dressing in the salad!
Option: Add sliced olives to salad.
Option: Add sliced sundried tomatoes to salad.
Option: Use your favourite deli sliced cheese such as: swiss, cheddar, havarti, etc.
Option: *Use your favourite combination of deli meats!
Option: Add sliced avocado.
Jim Durrett says
kevin, you have taken it up a notch with your interactive photos or whatever they are called.
Great ideas for a grinder. You can go anywhere with them. I like to grill the bun first.
Susan Steinick says
This is not a grinder! Not even close! I’ve been making grinders for 50 years and none ingredients except the bread are in them.
Mmmm-mmmm! A must try. Great idea to melt cheese to contain juices from sogging the bun and toasting bun first is the way to go. Thanks, Kevin.
Love this sandwich. So messy, but worth it. PS, the difference between the two is that a grinder is toasted.