Italian Grinder Sub Recipe

Ingredients

• 16 ounce Italian loaf of bread
• 1/2 pound medium sliced deli provolone cheese
• 1/2 pound thinly sliced deli ham
• 1/4 pound thinly sliced deli Sopprasetta
• 1/4 pound thinly sliced deli Genoa salami
• 6 thinly sliced deli pepperoni
• 1 cup mayonnaise
• 2 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon fresh cracked black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red chili flakes
• 1/4 teaspoon kosher salt
• 1/4 cup sliced pepperoncini
• 1/4 medium red onion, thinly sliced
• 1 head iceberg lettuce, shredded
• 2 ounces freshly grated Parmigiano-Reggiano cheese
• 1 beef steak tomato, sliced
• Drizzle of olive oil
• Kosher salt to taste
• Fresh cracked pepper to taste

Instructions

1. 1

   Preheat the oven: Preheat your oven to 350°F to prepare for melting the cheese and warming the meats.

2. 2

   Prepare the bread and cheese: Cut the Italian loaf in half horizontally and place both halves cut side up on a baking sheet. Hollow out most of the inside bread, leaving about a 1/2-inch thick shell. Evenly distribute half of the provolone cheese on each bread half. Bake in the oven until the cheese melts, about 5 minutes.

3. 3

   Layer the meats: On one half of the bread, layer the sliced ham. On the other half, place the soppressata slices.

4. 4

   Add remaining meats: Top the ham with the Genoa salami and the soppressata side with the pepperoni slices.

5. 5

   Heat through and toast: Return the assembled meats and bread to the oven to warm the cold cuts and lightly toast the bread, for approximately 5 minutes.

6. 6

   Make the grinder salad dressing: While baking, whisk together mayonnaise, red wine vinegar, minced garlic, cracked black pepper, dried oregano, red chili flakes, and kosher salt until smooth and well combined.

7. 7

   Mix the salad components: Add the sliced pepperoncini and red onion into the dressing, tossing to coat. Then add the shredded iceberg lettuce and toss again using tongs until all ingredients are evenly dressed. Set aside.

8. 8

   Assemble the sub: Sprinkle one-quarter of the grated Parmigiano-Reggiano cheese over the warmed meats. Layer tomato slices on top, drizzle with olive oil, and season with kosher salt and fresh cracked black pepper to taste.

9. 9

   Add the salad and cheese: Spoon some of the prepared grinder salad over the tomatoes, then sprinkle the remaining Parmesan cheese on top.

10. 10

    Close and serve: Place the top half of the bread over the bottom half gently pressing down. Cut the sub into wedges and serve with extra grinder salad and chips on the side for dipping.