Italian Grinder Salad Sandwich with fresh vegetables and meats

Italian Grinder Salad Sandwich

BySavannah Brooks
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why make this recipe

The Italian Grinder Salad Sandwich is a tasty and satisfying meal that is perfect for lunch or a light dinner. With layers of flavorful deli meats, fresh veggies, and a zesty dressing, this sandwich is not only delicious but also easy to make. It’s a fantastic way to enjoy bold Italian flavors in a simple, handheld form. Plus, it’s versatile and can be customized to your liking!

how to make Italian Grinder Salad Sandwich

Ingredients:

  • Italian sub rolls
  • Sliced deli meats (ham, salami, turkey)
  • Provolone cheese
  • Lettuce
  • Tomato
  • Onion
  • Peppers (banana or bell peppers)
  • Olive oil
  • Red wine vinegar
  • Italian seasoning
  • Salt
  • Pepper

Directions:

  1. Slice the Italian sub rolls in half lengthwise.
  2. Layer the sliced deli meats and provolone cheese on the bottom half of the rolls.
  3. Top with lettuce, tomato, onion, and peppers.
  4. In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
  5. Drizzle the dressing over the opened sandwiches.
  6. Close the sandwiches, slice if desired, and serve cold.

how to serve Italian Grinder Salad Sandwich

Serve the Italian Grinder Salad Sandwich cold for the best taste. It pairs well with chips or a simple side salad for added crunch. You can also enjoy it as a picnic meal or a quick lunch on the go.

how to store Italian Grinder Salad Sandwich

To store the leftover sandwiches, wrap them tightly in plastic wrap or aluminum foil and keep them in the refrigerator. They are best eaten within one day to maintain freshness, but if properly stored, they can last for up to two days.

tips to make Italian Grinder Salad Sandwich

  • Use fresh ingredients for the best flavor and texture. Crispy lettuce and ripe tomatoes make a big difference.
  • Feel free to add more veggies such as cucumbers or olives for added crunch and taste.
  • If you like a little heat, add some sliced jalapeños or spicy pepperoncini.

variation

You can customize the Italian Grinder Salad Sandwich by using different types of cheese, such as mozzarella or pepper jack. For a vegetarian option, swap out the deli meats for roasted veggies or hummus.

FAQs

1. Can I use any type of bread for this sandwich?
Yes, you can use any type of bread you prefer, such as hoagie rolls or ciabatta.

2. How can I make this sandwich gluten-free?
Simply use gluten-free sub rolls or any gluten-free bread that you enjoy.

3. Can I make this sandwich ahead of time?
Yes, you can prepare the ingredients ahead of time and assemble the sandwich just before serving. This keeps the bread from getting soggy.

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Italian Grinder Salad Sandwich

  • Author: admin
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Diet: None
Print Recipe

Description

A delicious Italian Grinder Salad Sandwich loaded with layers of deli meats, fresh veggies, and a zesty dressing, perfect for lunch or a light dinner.

Ingredients

  • Italian sub rolls
  • Sliced deli meats (ham, salami, turkey)
  • Provolone cheese
  • Lettuce
  • Tomato
  • Onion
  • Peppers (banana or bell peppers)
  • Olive oil
  • Red wine vinegar
  • Italian seasoning
  • Salt
  • Pepper

Instructions

  1. Slice the Italian sub rolls in half lengthwise.
  2. Layer the sliced deli meats and provolone cheese on the bottom half of the rolls.
  3. Top with lettuce, tomato, onion, and peppers.
  4. In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
  5. Drizzle the dressing over the opened sandwiches.
  6. Close the sandwiches, slice if desired, and serve cold.

Notes

Use fresh ingredients for the best flavor. Customize with additional veggies or cheeses as desired.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Sandwich
  • Method: No-Cook
  • Cuisine: Italian

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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