Italian Grinder Salad Sandwich
A cozy, crunchy sandwich packed with fresh vegetables, savory meats, and tangy dressing, perfect for spring and summer picnics.
Ingredients
Bread
- Italian bread or hoagie rolls Choose a sturdy, crusty loaf.
Vegetables
- Lettuce (Romaine, butter lettuce, or mixed spring blend)
- Tomatoes (ripe beefsteak or vine tomatoes)
- Onions (red onion for bite; sweet onion for mild flavor)
- Pepperoncini (sliced) Adds bright acidity.
- Olives (black or Kalamata, pitted and sliced)
Cheeses and Meats
- Provolone cheese (sliced)
- Salami (thinly sliced)
- Capicola (thinly sliced) Also called coppa or capocollo.
Dressing
- 3 tablespoons Olive oil (extra virgin for best flavor)
- 1 tablespoon Red wine vinegar Or sherry vinegar as a swap.
- to taste Salt (kosher or sea salt)
- to taste Pepper (freshly ground black pepper)
Instructions
Preparation
- Slice the Italian bread or hoagie rolls in half.
- Layer lettuce, tomatoes, onions, pepperoncini, and olives on the bottom half of the bread.
- Add slices of provolone cheese, salami, and capicola on top of the vegetables.
- Drizzle olive oil and red wine vinegar over the fillings, then season with salt and pepper to taste.
- Cover with the top half of the bread and press gently.
- Slice into serving portions and enjoy your Italian grinder salad sandwich.
Notes
For a vegetarian version, omit salami and capicola and add roasted red peppers or marinated artichokes. Toasting the bread can help prevent sogginess.