Grinder Recipe
Italian-American · Main course · 20 min total
The Grinder is a hearty Italian-American sandwich loaded with cured meats, melted provolone, tangy giardiniera, and a zesty dressing, all tucked into a crusty hoagie roll and toasted to perfection.
15
min prep
min prep
5
min cook
min cook
4
servings
servings
720
kcal/serving
kcal/serving
Ingredients
- 4 hoagie rolls (about 8 inches each)
- 8 slices provolone cheese
- 8 slices Genoa salami
- 8 slices capicola (hot or sweet)
- 8 slices mortadella
- 1 cup giardiniera (pickled vegetable relish), drained
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup shredded iceberg lettuce
- 1 large tomato, thinly sliced
- 1/2 red onion, thinly sliced
Instructions
- Preheat oven to 375°F (190°C). Split hoagie rolls lengthwise without cutting all the way through, and place on a baking sheet.
- In a small bowl, mix mayonnaise, red wine vinegar, oregano, garlic powder, salt, and pepper to make the dressing.
- Spread dressing on both sides of each roll. Layer provolone, salami, capicola, and mortadella evenly among the rolls.
- Top with giardiniera, then close the sandwiches and wrap each in aluminum foil.
- Bake for 5 minutes until cheese melts and bread is warm. Remove foil and toast open-faced under broiler for 1-2 minutes if desired.
- Unwrap, add lettuce, tomato, and red onion. Serve immediately.
Tips
- For extra crunch, toast the rolls in a panini press instead of baking.
- Substitute or add other deli meats like pepperoni or ham.
- Serve with extra giardiniera on the side.
- Can be made ahead and reheated in a 350°F oven for 10 minutes.
AI estimate may be inaccurate · Terms