Ingredients
Sandwiches
- 4 six-inch sub rolls about 90 g each; 360 g total
- 150 g sliced deli ham
- 100 g sliced salami
- 113 g provolone cheese 4 oz, sliced
- 1 large tomato about 200 g, sliced and patted dry
Crisp salad
- 250 g iceberg lettuce finely shredded and dried
- 40 g red onion very thinly sliced
- 60 g sliced pepperoncini about 1/4 cup, well drained
Dressing
- 1/3 cup mayonnaise 75 g
- 1/4 cup plain Greek yogurt 60 g
- 1 tablespoon red wine vinegar 15 ml
- 1 teaspoon Dijon mustard
- 2 tablespoons finely grated Parmesan 14 g
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 small clove garlic finely grated
Equipment
- 1 Large baking sheet
- 1 Mixing bowl
- 1 Instant-read thermometer For checking heated deli meat
Instructions
- Heat the oven to 350°F (175°C). Split the rolls and place them cut side up on a baking sheet. Divide the ham, salami, and provolone among the lower halves. Keep the top halves separate on the tray.
- Bake for about 8–15 minutes, until the cheese melts and the meat is hot. Use a thermometer to confirm the deli meats reach 165°F (74°C). If the bread browns first, cover its exposed edges loosely with foil and continue heating. Remove the top halves as soon as they are lightly toasted.
- Meanwhile, whisk the mayonnaise, yogurt, vinegar, mustard, Parmesan, oregano, black pepper, and garlic in a bowl. Keep the lettuce, onion, and drained pepperoncini cold and separate until the rolls are ready.
- Let the filling stop actively steaming for a moment. Toss the lettuce, onion, and pepperoncini with the dressing until lightly coated. Divide the tomato and dressed salad among the warm rolls, close, and serve immediately. Keep undressed salad and unused filling refrigerated; an assembled sandwich softens during storage.
Nutrition
Calories: 680kcalCarbohydrates: 55gProtein: 32gFat: 37gFiber: 4g
Video
Notes
Estimates: Nutrition is approximately per one whole sandwich, using 360 g rolls, 150 g ham, 100 g salami, 113 g provolone, all dressing, and the measured vegetables; bread and deli brands vary. Cost is an estimated US$12 for the whole four-sandwich batch, based on typical US grocery portions, including approximately $2 for rolls, $3.60 for meats, $0.85 for provolone, and $5.55 for vegetables, dressing, Parmesan, and seasonings. Prices vary by store and location.
Video: Laura Vitale of Laura in the Kitchen, “The Best Viral Grinder Sandwich,” published July 7, 2022. The video demonstrates the hot meat-and-cheese/cold salad assembly. Her version includes prosciutto, artichokes, olives, and garlic oil; this recipe omits those and combines Greek yogurt with mayonnaise. Follow the measured ingredients and temperature guidance here.