Ingredients
Sandwiches
- 4 small plain sub rolls 320 g total
- 160 g thinly sliced deli ham about 5.6 ounces
- 80 g thinly sliced Italian salami about 2.8 ounces
- 80 g provolone cheese thinly sliced, about 2.8 ounces
- 200 g tomato thinly sliced and blotted if very juicy
Grinder salad
- 200 g iceberg lettuce washed, dried and finely shredded
- 40 g red onion very thinly sliced
- 40 g pickled pepperoncini drained and sliced
- 1/4 cup mayonnaise 60 g
- 1 tablespoon red wine vinegar 15 g
- 1 small clove garlic 3 g, finely grated
- 1/2 teaspoon dried oregano 0.5 g
- 1/4 teaspoon black pepper 0.5 g
Equipment
- 1 Baking sheet
- 1 Mixing bowl
- 1 Whisk
- 1 Bread knife
Instructions
Method
- Heat the oven to 350°F (180°C). Split the rolls lengthwise and place cut-side up on a baking sheet. Divide ham and salami over the lower halves, then cover with provolone. Keep the upper halves alongside.
- Bake for 8–10 minutes, checking early, until the cheese melts and the cut surfaces of the rolls are lightly crisp. The filling should be hot; for people at higher risk of foodborne illness, heat deli meat to 165°F (74°C) or steaming hot before serving.
- Meanwhile whisk mayonnaise, vinegar, garlic, oregano and pepper in a mixing bowl. Stir in onion and drained pepperoncini, keeping the lettuce separate.
- Just before assembling, toss the lettuce with the dressing mixture until lightly coated.
- Add tomato slices to each lower roll, then divide the salad over them, leaving excess dressing in the bowl. Close gently with the upper halves and serve immediately.
Nutrition
Serving: 1 sandwich (1/4 batch)Calories: 565kcalCarbohydrates: 49gProtein: 26gFat: 29.6gSaturated Fat: 8.5gSodium: 1577mgPotassium: 530mgFiber: 4gSugar: 7.4gCalcium: 232mgIron: 4.5mg
Notes
Contains wheat, milk and usually egg from mayonnaise; check all labels. For make-ahead, refrigerate fillings, dressing and lettuce separately and assemble near serving. Refrigerate within 2 hours (1 hour above 90°F/32°C); eat assembled leftovers by the next day for quality and obey shorter package limits. Nutrition estimates one sandwich from USDA SR Legacy ingredient weights; generic pickled peppers approximate pepperoncini. Deli products vary substantially, especially sodium. Incomplete cholesterol, trans fat and unsaturated-fat data are omitted rather than treated as zero. Cooking-sensitive vitamins are omitted.
