Italian grinder subs
Toasted sub rolls loaded with salami, capicola, ham, pepperoni and melted provolone, topped with a creamy, tangy chopped grinder salad with pepperoncini.
- Prep
- 8 min
- Cook
- 5 min
- Serves
- 2
- Per serve
- 1020 kcal
Ingredients
Method
Turn on the broiler. In a bowl, mix the lettuce, red onion, pepperoncini and brine, mayonnaise, vinegar, oregano and parmesan. Season with salt and plenty of pepper, toss well and taste; it should be creamy and sharp.
Split the rolls lengthwise without cutting all the way through and open them out on a baking sheet.
Layer the salami, capicola, ham and pepperoni along one side of each roll and lay the provolone over the meats.
Broil until the cheese is melted and bubbling and the bread is golden at the edges. Watch closely; broilers vary.
Pile the grinder salad over the melted cheese, close the subs firmly and cut each in half.
Tips
- Mix the salad just before you broil and build right away, so the lettuce stays crunchy.
- Cut into 2-inch pieces with toothpicks to share on game night; it serves four as a snack.
- Ask the deli to slice the meats thin. Thin folds stack higher and eat more tenderly than thick slices.
