Print

Italian Grinder Sandwich with Creamy Deli Slaw

talian grinder sandwich piled with Italian meats, provolone, pepperoni, banana peppers, red onion, and creamy deli slaw on a sub roll.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Italian Grinder Sandwich layered with salami, pepperoni, shaved ham, and provolone, finished with a creamy grinder slaw for classic deli flavor and satisfying crunch.

Ingredients

Units Scale

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

  1. 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.
  2. Cool the rolls: Remove from the oven and let cool completely while you prepare the dressing and sandwich ingredients.
  3. 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.
  4. 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.
  5. Assemble the sandwiches: Layer each cooled roll with salami, pepperoni, shaved Black Forest ham, and provolone.
  6. Finish with the slaw: Add a generous amount of creamy grinder slaw, then sprinkle with finely grated Parmesan.
  7. 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

Find it online: https://cookwhatmatters.com/italian-grinder-sandwich/