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I’m a meat-and-potatoes kind of guy. So when it comes to time to make a sandwich, I’m not looking for finger sandwiches. I want meats. And toppings. And lots of both. That’s why I make this baked Italian grinder sandwich. I’m not leaving the table hungry after this. I’m leaving happy. Real happy.
We Have The Meats
Load up your baked Italian grinder sandwich the meats and cheeses you like. I listed some of the ‘classic’ ones in the recipe. You do you. I like the hot Italian pack from Aldi but most grocery stores have a decent selection. You can go ‘not-so-Italian’ too if you want. Heck, bologna? You bet. Rotisserie chicken? Sure. You can’t go wrong with this salad. The dressing is great. The rest will follow.
We Have The Breads
This is not the time to grab some wimpy bread and make a sandwich. Wimpy bread can’t handle the toppings. That’s why its called wimpy. Nope, grab the largest thick loaf you can find. One that makes you grunt when you lift it. French bread and Italian breads are great. They have a crust that helps keep the sandwich together. The insides are soft. Tender. There’s holes too. Holes for sauces and drippings. That means more flavor in each bite. You aren’t getting that with some wimpy, floppy bread.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
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Just Grate
Grate your own parmesan. It only takes a minute and it’s worth the time. I use a countertop grater. I just cut a chunk off a piece of fresh parmesan and drop it in to the grater. A few turns of the handle later I’ve got crazy fluffy, perfectly grated cheese!
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Also try my ham and cheese grinder.
Baked Italian Grinder Sandwich
Equipment
Ingredients
For the sandwich
- 1 loaf French bread
- 3 tablespoons butter softened
- 2 tablespoons parmesan grated
- ยฝ teaspoon garlic powder
- ยผ teaspoon kosher salt
- 8 slices ham thinly sliced
- 8 slices pepperoni sandwich sized, thinly sliced
- 8 slices salami sandwich sized, thinly sliced
- 4 slices provolone cheese sliced
For the salad topping
- 8 ounces iceberg lettuce shredded
- ยฝ cup tomato diced
- ยฝ cup pepperoncini peppers sliced
- ยผ cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- ยฝ teaspoon kosher salt
- ยฝ teaspoon fresh ground black pepper
- ยฝ teaspoon garlic powder
Instructions
- Preheat the oven to 350 F.
For the sandwich
- Cut the bread in half lengthwise.
- In a small bowl, stir together the butter, parmesan, garlic powder and salt. Spread over the top cut half of the bread. Load it up, use it all.
- Layer the meats and then the cheese on the lower cut half of the bread.
- Transfer to a baking sheet and bake until the bread is golden brown and the provolone is melted.
For the salad topping
- While the grinder sandwich bakes, make the grinder salad topping by whisking together the mayonnaise, vinegar, Italian seasoning, salt, pepper, and garlic powder.
- Add the shredded lettuce, tomatoes, and pepperoncini and mix.
- When the sandwich is done baking, remove it from the oven and add the salad over the top of the melted provolone cheese. Load it up nice and thick, using all of the mixture.
- Add the bread top and push down firmly with one hand while slicing into 4 equally-sized pieces.
- Serve.
Notes
Nutrition
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