Description
This Italian grinder sandwich is a hearty, flavor-packed classic loaded with layers of salami, capicola, mortadella, and provolone, topped with crisp veggies, tangy peppers, and a drizzle of zesty oil-and-vinegar dressing. Built on crusty Italian bread, it’s bold, satisfying, and perfect for a quick dinner, picnic, or game-day platter.
Ingredients
Scale
- 4 sturdy Italian grinder rolls or hoagie buns
- 8 slices mortadella
- 8 slices Genoa salami
- 8 slices capicola
- 4 slices provolone cheese
- 2 cups shredded iceberg lettuce
- 1 large tomato, thinly sliced
- ½ red onion, thinly sliced
- ½ cup pickled banana peppers or pepperoncini
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon dried oregano
- 1 garlic clove, finely minced
- Salt and freshly ground black pepper, to taste
- Optional: 3 tablespoons mayonnaise or spicy aioli
Instructions
- Split and lightly toast the grinder rolls until golden.
- Layer mortadella, salami, and capicola, folding slices for texture.
- Add provolone cheese over the meats.
- Top with shredded iceberg lettuce, tomato slices, and onion.
- Scatter banana peppers over the veggies.
- Whisk together olive oil, vinegar, oregano, garlic, salt, and pepper. Drizzle lightly over the sandwich.
- If using mayonnaise, spread it on the inside of the top roll.
- Close the sandwich, press gently, and slice in half before serving.
Notes
- For a warm grinder, toast the meats and cheese inside the bread before adding veggies.
- Swap in gluten-free rolls if needed.
- Vegetarian version: Replace meats with grilled zucchini, roasted red peppers, and marinated mushrooms.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Sandwich
- Method: Assembly
- Cuisine: Italian-American
Nutrition
- Serving Size: 4
- Calories: 590
- Sugar: 5g
- Sodium: 1,280mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg