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ITALIAN GRINDER SANDWICH
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Ingredients

Scale

  • 1 large Italian loaf

  • ¼ cup mayonnaise (or more, to taste)

  • ⅓ lb provolone cheese

  • ⅓ lb capicola

  • ⅓ lb mortadella

  • ⅓ lb salami

  • ½ head iceberg lettuce, shredded (2–3 cups)

  • ½ cup red onion, thinly sliced

  • ⅓ cup sliced pepperoncini

  • 3 tbsp red wine vinegar

  • 3 tbsp extra virgin olive oil (optional)

  • 1 tsp dried oregano

  • 1 small garlic clove, minced or grated

  • Salt & pepper, to taste

Instructions

For the Salad:

  1. In a bowl, combine shredded lettuce, onions, and pepperoncini.

  2. Add olive oil, vinegar, oregano, and garlic. Toss well. Season with salt and pepper.

Cold Sandwich Option:

  1. Slice bread lengthwise. Spread mayo on both sides.

  2. Layer provolone, capicola, mortadella, and salami.

  3. Pile salad in the center, close the sandwich, cut, and enjoy!

Hot Sandwich Option:

  1. Preheat oven to 425°F.

  2. Add provolone to sliced bread and toast for 8–10 minutes.

  3. Assemble as above, adding mayo after toasting.

Notes

  • Avoid soggy bread by keeping the salad in the center.

  • Customize with olives, tomatoes, or artichoke hearts.

  • Wrap leftovers tightly (without salad) for up to 2 days.

Nutrition

Find it online: https://recipes.gernarb.com/1117-2/