The Italian Grinder, also known simply as a grinder or a submarine sandwich, is a popular and hearty sandwich typically made with a variety of Italian meats, cheeses, vegetables, and condiments. Basically, it’s an Italian salad in sandwich form…and it’s AMAZING.
Italian Grinders have a lot of variants, so there’s not one “right” way to make one. The options are truly endless! Below we’ve outlined what some of the basic ingredients, but don’t feel limited to these. Just be sure to include the Member’s Mark™ Italian Herb Seasoning Grinder…it makes this sandwich truly special!
- Bread: A long, crusty Italian or French bread roll, often toasted or lightly grilled to add texture and flavor.
- Meats: Various Italian deli meats are commonly used, including salami, pepperoni, capicola (or coppa), mortadella, and prosciutto. These meats are usually thinly sliced and layered generously in the sandwich.
- Cheese: Common choices include provolone, mozzarella, Swiss, or a blend of Italian cheeses. The cheese adds richness and binds the ingredients together.
- Vegetables: Traditional toppings may include sliced tomatoes, onions, lettuce, and pickles. Some variations may include roasted red peppers, banana peppers, olive tapenade, or hot giardiniera for added flavor and spice.
- Condiments: Italian grinders are often dressed with olive oil, red wine vinegar, salt, pepper, and sometimes oregano or Italian seasoning. Mayonnaise, mustard, and/or pesto may also be used to add moisture and flavor.
- Additional Ingredients: Depending on personal preferences and regional variations, additional ingredients like black olives, artichoke hearts, or even sliced hard-boiled eggs might be included.
The sandwich is typically assembled by layering the meats, cheeses, vegetables, and condiments inside the bread roll. It’s then pressed or wrapped tightly to ensure all the flavors meld together. The Italian grinder is known for its robust and savory flavor profile, making it a favorite choice for lunch or a hearty meal on the go.
Italian Grinder
Ingredients
For the Dressing
- ¾ cup Mayonnaise
- 1 tbsp Red wine vinegar
- 1 tbsp Dijon mustard
- 2 cloves Garlic, finely minced
- 2 tsp Member's Mark™ Italian Herb Seasoning Grinder
For the Salad
- 1 head Iceberg lettuce
- ¼-½ Red onion, finely sliced
- ¼-½ Peperoncini or banana peppers, sliced
For the Italian Herb Butter
- ¼ cup Butter, melted
- 1 tsp Member's Mark™ Italian Herb Seasoning Grinder
- 1 tsp Garlic, minced
For the Sandwich
- 1 large Loaf Italian bread
- 4 slices Swiss cheese
- 4 slices Provolone cheese
- 4 slices Muenster cheese
- 4-6 thin slices Ham
- 4-6 thin slices Turkey
- 4-6 slices Pastrami
- 6 slices Salami
- 4 oz Pepperoni, sliced
- ¼ cup Freshly grated Parmesan cheese
- 2 Tomatoes, thinly sliced
Instructions
- Preheat the oven broiler at high.
- In a medium bowl, whisk the dressing ingredients.
- Slice the iceberg lettuce crosswise so it is finely shredded. Add the lettuce and onion to the bowl and toss to coat. Set aside.
- Split the French loaf in half and remove the center of the bread so each half is slightly hollowed out. Place the loaves of bread cut-side up on a baking sheet.
- Combine melted butter, Member's Mark™ Italian Herb Seasoning Grinder, and garlic in a small bowl. Brush the butter mixture over each half of the bread loaf.
- Place the baking sheet in the oven and broil for 2-3 minutes, or until the edges crisp up a little. Remove from oven.
- Lay the Swiss, provolone, and Muenster on one of the loaf halves. Lay the meats on the other loaf half. Place the baking sheet in the oven and broil again for 2 to 3 minutes, until the cheese melts. Be sure to keep an eye on the bread to ensure it doesn't burn and everything is melting evenly.
- Remove the baking sheet from the oven. Sprinkle Parmesan cheese over the meat.
- Top the cheese loaf half with a heaping pile of the salad. Top the meat loaf half with the tomatoes. Season the tomatoes with a dash of red wine vinegar and Member's Mark™ Italian Herb Seasoning Grinder.
- Place the two halves of the sandwich together, cut into 4 pieces, and serve.
