Why This Recipe Matters
I first made these Italian grinder sandwiches when I hosted an SNL-themed Halloween party a few years ago. To say I loved Chris Farley growing up is definitely an understatement. Once the theme was decided, I knew I had to work him in somehow.
A quick trip down memory lane had me watching old SNL clips on YouTube. I started with Bill Swerski’s Super Fans and everyone’s favorite motivational speaker, Matt Foley. Then came just about every other favorite in between. His Chippendales audition with Patrick Swayze, Zagat’s with Hank and Beverly Gelfand, and the Gap Girls at the food court all made the list.
Eventually, I landed on the “Lunch Lady.” I can still picture Adam Sandler holding his guitar and trying not to laugh. Meanwhile, Chris Farley danced around the stage in that blue dress, pink knee socks and a hairnet.
Sandler’s song practically wrote the menu for me. We had plenty of nostalgic lunch favorites, including cold meatloaf sandwiches, sloppy joes, and, of course, hoagies and grinders.
These grinders were the biggest hit of the night and I’ve been making them ever since.
Prepare Your Taste Buds
From the first bite of this Italian grinder sandwich, you get a light, chewy white sub roll with a slightly crisped exterior. Then comes sharp provolone, Italian meats, and a little smoky Black Forest ham. The creamy grinder slaw cools everything down, while crisp shredded lettuce and tangy banana peppers add just the right amount of crunch and acidity. The dressing is creamy without being heavy. Mayo gives it body, while banana pepper brine and red wine vinegar balance the richness of the meats and cheese, with just enough oregano in the background.
What started at our SNL “Lunchlady Land” party has now become a staple for Sunday Bengals game days at our house. Trust me, this is the kind of sandwich that has everyone asking for the Lunch Lady’s recipe.
Simple Ways to Serve This
Serve these Italian grinder sandwiches with Cincinnati Chili Dip or Buffalo Chicken Dip for an easy game-day spread. For a simple lunch or summer meal, a bag of chips and a few pickles are really all you need. In cooler weather, pair them with a warm bowl of Creamy Potato Soup for an easy, comforting meal.
Italian Grinder Sandwich with Creamy Deli Slaw
Italian Grinder Sandwich layered with salami, pepperoni, shaved ham, and provolone, finished with a creamy grinder slaw for classic deli flavor and satisfying crunch.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 4 sandwiches (8 halves) 1x
- Category: Sandwiches
- Cuisine: American
Ingredients
Grinder Slaw
- 4 cups finely shredded iceberg lettuce
- 1/2 cup thinly sliced red onion
- 1/2 cup sliced banana peppers, roughly chopped
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon banana pepper brine
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- Kosher salt, to taste
Sandwiches
- 4 white sub rolls
- 1/2 pound thinly sliced salami
- 1/2 pound sliced pepperoni
- 1/2 pound thinly shaved deli ham
- 8 slices provolone cheese
- 1/4 cup finely grated Parmesan cheese
Instructions
- Freshen the rolls, if desired: Preheat the oven to 400°F. Split the rolls open and place them open-side down on a baking sheet. Bake for a few minutes, just until the outside feels slightly crisp and freshened. Do not brown or fully toast the bread.
- Cool the rolls: Remove from the oven and let cool completely while you prepare the dressing and sandwich ingredients.
- Make the dressing: In a large bowl, whisk together the mayonnaise, red wine vinegar, banana pepper brine, oregano, garlic powder, onion powder, black pepper, and a pinch of kosher salt.
- Make the grinder slaw: Add the shredded iceberg lettuce, red onion, and banana peppers. Toss until evenly coated. Taste and adjust the seasoning as needed. For the best texture, toss the slaw just before serving.
- Assemble the sandwiches: Layer each cooled roll with salami, pepperoni, shaved Black Forest ham, and provolone.
- Finish with the slaw: Add a generous amount of creamy grinder slaw, then sprinkle with finely grated Parmesan.
- Serve: Close the sandwiches, cut each one in half, and serve cold.
Notes
Make Ahead: The sandwiches can be assembled with the meats and cheese and refrigerated for a short time before serving. Do not add the lettuce or dressed grinder slaw in advance. Toss the slaw just before serving so the lettuce stays crisp and the bread doesn’t get soggy.
Nutrition
- Serving Size: 1/2 sandwich
- Calories: 577
- Sugar: 4.8 g
- Sodium: 1437.3 mg
- Fat: 43.6 g
- Carbohydrates: 20 g
- Fiber: 1.7 g
- Protein: 25.3 g
- Cholesterol: 96.1 mg
Substitutions & Variations
- Turkey and provolone option: I often make this version for my daughter and son. It’s lighter but still pairs well with the creamy grinder slaw.
- Swap the deli meats: Capicola or mortadella can be added for a more traditional deli-style grinder.
- Choose your provolone: Mild or sharp provolone both work, depending on your flavor preference.
- Try a different bread: A large loaf of French bread works well for one big grinder that you can cut into smaller portions. For parties, small individual rolls are another easy option so everyone can build their own sandwich.
Handy Hints
- Choose the right roll: Look in the bakery or deli section for light, chewy white sub rolls rather than a crusty baguette-style bread. I’ve tried them from several grocery stores, and Walmart’s White Sub Rolls are my favorite for this recipe.
- Slice lettuce thin: Thin strands keep the grinder slaw light and help the dressing coat evenly.
- Mix the dressing first: Whisk the creamy grinder slaw dressing together before adding the lettuce so the flavors are fully blended.
- Toss just before assembling: Combine the dressing and lettuce right before building the sandwiches to keep the texture crisp.
- Layer meats evenly: Distribute the salami, pepperoni, Black Forest ham, and provolone so each bite is balanced.
Make-Ahead Tips
- Prepare the dressing in advance: The creamy grinder slaw dressing can be mixed several hours ahead and refrigerated until ready to use.
- Prep the sandwich components ahead: Meats, cheese, and rolls can be sliced and ready to go in advance.
- Assemble the sandwiches without the slaw: The meat-and-cheese sandwiches can be assembled and refrigerated for a short time before serving. Keep the lettuce and dressing off until the last minute.
- Dress the slaw just before serving: Once the lettuce is tossed with the dressing, it starts to wilt fairly quickly and can make the bread soggy.
- For a crowd, keep the lettuce and dressing separate: Set out the shredded lettuce and creamy grinder dressing separately. Let everyone add lettuce to their sandwich, then spoon the dressing over the top so everything stays crisp and fresh.
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