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A detailed close-up of the Italian Grinder Salad Sandwich, showing the layers of salami, turkey, and melted provolone under a mound of creamy lettuce salad. (Italian Grinder Salad Sandwich)

The Ultimate Italian Grinder Salad Sandwich: A Viral Sensation

The viral Italian Grinder Salad Sandwich recipe you've been searching for. This guide shows you how to build the ultimate sub, complete with a creamy oregano dressing, layered deli meats, and melted provolone on a toasted roll.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: Italian-American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup (115g) Mayonnaise Full-fat recommended
  • 2 tbsp (30ml) Red Wine Vinegar
  • 1/4 cup (25g) Grated Parmesan Cheese
  • 2 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Black Pepper Freshly ground if possible
  • 1/2 tsp Salt
  • 2 Italian Sub Rolls About 8 inches (20cm) long
  • 4 slices Provolone Cheese
  • 4 oz (113g) Genoa Salami Sliced thin
  • 3 oz (85g) Pepperoni Sliced thin
  • 4 oz (113g) Deli Turkey Sliced thin
  • 2 cups Iceberg Lettuce Finely shredded
  • 2 Roma Tomatoes Sliced thick
  • 1/4 large Red Onion Thinly sliced
  • 1/4 cup (45g) Yellow Pepperoncini Rings Drained

Equipment

  • 1 Baking sheet
  • 2 Mixing Bowls
  • 1 Serrated Knife

Instructions
 

  1. In a medium bowl, whisk together the mayonnaise, red wine vinegar, grated Parmesan, dried oregano, garlic powder, black pepper, and salt until completely smooth. Set aside.
  2. Preheat your oven's broiler. Slice the sub rolls lengthwise, leaving a hinge. Place cut-side-up on a baking sheet and broil for 1-2 minutes until lightly toasted.
  3. Remove rolls from the oven. Layer the bottom half of each with provolone cheese, folded salami, pepperoni, and turkey. Return to the oven for 1-2 minutes until the cheese is just melted.
  4. In a large bowl, combine the shredded lettuce, sliced tomatoes, red onion, and pepperoncini rings. Pour most of the dressing over and toss until everything is heavily coated.
  5. Pile the grinder salad mixture high onto the meat and cheese base. Drizzle with any remaining dressing, close the sandwich, slice in half, and serve immediately.

Notes

For the best crunch, shred your own head of iceberg lettuce right before making the salad.
Only dress the salad right before assembly to prevent it from getting soggy.
Using freshly sliced deli meats and cheese will significantly improve the flavor.
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