Ingredients
Sandwiches
- 2 large hoagie rolls about 8 inches each
- 4 ounces thinly sliced deli ham
- 2 ounces thinly sliced salami
- 4 slices provolone cheese about 3 ounces total
- 1 medium tomato thinly sliced
Grinder salad
- 3 cups iceberg lettuce finely shredded and dried
- 0.25 cup red onion very thinly sliced
- 0.25 cup sliced pepperoncini drained
- 0.25 cup mayonnaise
- 1 tablespoon red wine vinegar
- 0.5 teaspoon dried oregano
- 0.25 teaspoon garlic powder
- 0.25 teaspoon freshly ground black pepper
Equipment
- Baking sheet
- Mixing bowl
- Bread knife
- Chef’s knife and cutting board
Instructions
Toast and assemble
- Heat the oven to 400°F (200°C). Split the rolls lengthwise and arrange cut-side up on a baking sheet. Divide the provolone between the bottom halves. Toast for about 5 minutes, until the bread edges are lightly crisp and the cheese softens.
- Meanwhile, whisk the mayonnaise, red wine vinegar, oregano, garlic powder and black pepper in a large bowl. Keep the lettuce, onion and pepperoncini separate until you are ready to assemble.
- Layer the ham, salami and tomato over the cheese. Toss the lettuce, onion and pepperoncini with the dressing just until coated. Lift the salad from the bowl, leaving any loose liquid behind, and pile it over the tomato.
- Close the rolls and cut each sandwich in half crosswise. Serve immediately for the crispest lettuce. Keep perishable ingredients refrigerated at 40°F (4°C) or below until needed; do not leave assembled sandwiches at room temperature longer than 2 hours, or 1 hour above 90°F (32°C).
Notes
Contains wheat, milk and egg with typical rolls, cheese and mayonnaise; check labels. This brief toasting step does not heat deli meat to a safety target. People who are pregnant, age 65 or older, or immunocompromised should heat deli meat to 165°F or steaming hot before assembling. Serve the dressed lettuce immediately rather than storing it inside the bread.