Toasted Italian Grinder Sandwich Recipe (Crispy, Cheesy, Sub-Style Favorite)

Name: Toasted Italian Grinders
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 Italian bread loaf (12–15 inches long); 8 slices mortadella; 8 slices soppressata; 8 slices prosciutto; 8 slices salami; 8 slices mozzarella cheese; 8 slices provolone cheese; 5 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon red wine vinegar; 2 tablespoons pickle relish; 1 teaspoon Italian seasoning; Sea salt and pepper (to taste); 3 tablespoons banana peppers (sliced); ½ small red onion (thinly sliced); ½ small head iceberg lettuce (thinly sliced); 1 large tomato (thinly sliced); 3 tablespoons Parmesan cheese (freshly grated)

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A toasted Italian grinder is a classic deli sandwich made with layers of cured meats, melted cheese, and a tangy chopped topping, all piled onto crisp, toasted bread. It is a solid choice for lunch, casual dinners, or serving a group. This recipe brings together the elements that define a great grinder sandwich, using classic deli flavors to create something that works just as well for everyday lunches as it does for casual group meals.

Stacked toasted Italian grinder sandwich with deli meats, melted cheese, lettuce, tomato, and onions on a cutting board.

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Italian grinder sandwiches are a staple of deli counters, known for their bold flavors and generous portions. What sets this grinder sandwich apart is the contrast between toasted, crispy bread and melted cheese layered with a cool, creamy, tangy grinder salad. It’s the kind of sub sandwich that feels indulgent and comforting, fitting right in at game day spreads, casual get-togethers, or anytime you want a seriously satisfying meal.

Why You Will Love This Recipe

Melty cheese and crispy toasted bread
Loaded with classic Italian deli meats
Creamy, tangy chopped salad topping
Ready in under 20 minutes
Perfect for feeding a crowd

Sliced Italian grinders placed on a brown parchment paper.

Ingredients

See the recipe card for the complete list of ingredients and quantities.

How To Make Toasted Italian Grinders

Italian grinder meats and melted cheese layered on sliced bread on a baking tray.

Step 1: Slice the Italian loaf in half lengthwise. Layer all of the deli meats evenly across the bottom half of the bread. Arrange the mozzarella and provolone slices evenly over the top half of the bread. Place the baking sheet under the broiler and cook for 3-5 minutes, until the cheese is melted and the bread is lightly toasted and crisp.

Shredded lettuce and sliced red onion tossed with dressing in a mixing bowl.

Step 2: While the bread toasts, whisk together the mayonnaise, Dijon mustard, red wine vinegar, pickle relish, and Italian seasoning in a medium bowl. Season lightly with sea salt and black pepper. Add the banana peppers, red onion, and iceberg lettuce to the bowl and toss until evenly coated.

Italian grinder topped with dressed lettuce and onions over layered deli meats on a baking tray.

Step 3: Remove the bread from the oven. Pile the grinder salad mixture onto the meat side of the bread.

Italian grinder topped with sliced tomatoes and shredded cheese over lettuce and deli meats on a baking tray.

Step 4: Top with sliced tomatoes and grated Parmesan cheese.

Italian grinder sandwich with deli meats, melted cheese, lettuce, tomato, and onions on parchment paper.

Step 5: Close the sandwich, slice into 4 portions, and serve immediately.

Expert Tips to make

Use sturdy Italian bread that can hold the fillings without getting soggy.
If you like baking your own bread, this sandwich also works beautifully on homemade focaccia.
Broil carefully, as the cheese melts quickly under high heat.
Chop the lettuce finely so the grinder is easier to bite and holds together better.
Mixing mozzarella and provolone gives you the best balance of melt and flavor.
A serrated knife helps you slice cleanly without compressing the bread.

Serving Ideas & Variations

Add hot cherry peppers if you like a little extra heat.
Swap the meats based on preference or availability, and use shredded romaine instead of iceberg if you want a slightly firmer crunch.
Spread a little roasted garlic mayo on the bread for deeper flavor.
Serve with fries, chips, or a simple salad. For casual gatherings, serve these grinders alongside cheesy garlic pull-apart bread and let everyone dig in.
Pair this toasted Italian grinder with a fresh chopped chicken salad for a balanced plate that still feels filling.
If you want an easy vegetable side, these cauliflower comfort food recipes make a great addition to a grinder-style meal.

Toasted Italian Grinders FAQs

Can I make these ahead of time?

The salad mixture can be made a few hours ahead, but assemble and toast the sandwich just before serving.

What if I don’t have a broiler?

You can toast the bread and melt the cheese in a hot oven at 425°F.

Can I make this sandwich cold?

Yes, but toasting adds the signature flavor and texture.

How do I store leftovers?

Best enjoyed fresh. Store components separately if needed.

Can I make this vegetarian?

Yes. Skip the meats and load up on grilled veggies and extra cheese.

Is an Italian grinder the same as a hoagie?

They’re closely related but not exactly the same. Both are long deli sandwiches with meats and cheese, but a grinder is typically toasted, while hoagies is more often served cold.

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Toasted Italian Grinders

This toasted Italian grinder is packed with classic deli meats, melted cheese, and a chopped, tangy topping layered onto crisp Italian bread. It delivers bold, familiar flavors in a hearty sub sandwich that feels satisfying. Well suited for casual meals, game days, and easy group serving, this sandwich slices cleanly and holds up well from oven to table.

Prep Time 10

Cook Time 5

Total Time 15

Serving Size 4

Equipment

Large rimmed baking sheet
Parchment paper
Sharp bread knife
Mixing bowl
Whisk
Tongs or large spoon

Ingredients

1 Italian bread loaf 12–15 inches long
8 slices mortadella
8 slices soppressata
8 slices prosciutto
8 slices salami
8 slices mozzarella cheese
8 slices provolone cheese

Grinder Salad Topping

5 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons pickle relish
1 teaspoon Italian seasoning
Sea salt and pepper to taste
3 tablespoons banana peppers sliced
½ small red onion thinly sliced
½ small head iceberg lettuce thinly sliced

For Assembly

1 large tomato thinly sliced
3 tablespoons Parmesan cheese freshly grated

Instructions

Preheat the oven broiler to 400℉. Line a large rimmed baking sheet with parchment paper.
Slice the Italian loaf in half lengthwise and place both halves cut-side up on the prepared baking sheet.
Layer all of the deli meats evenly across the bottom half of the bread. Arrange the mozzarella and provolone slices evenly over the top half of the bread.
Place the baking sheet under the broiler and cook for 3-5 minutes, until the cheese is melted and the bread is lightly toasted and crisp.
While the bread toasts, whisk together the mayonnaise, Dijon mustard, red wine vinegar, pickle relish, and Italian seasoning in a medium bowl. Season lightly with sea salt and black pepper. Add the banana peppers, red onion, and iceberg lettuce to the bowl and toss until evenly coated.
Remove the bread from the oven. Pile the grinder salad mixture onto the meat side of the bread. Top with sliced tomatoes and grated Parmesan cheese.
Close the sandwich, slice into 4 portions, and serve immediately.

Notes

This grinder works best with a sturdy Italian loaf that can handle broiling and hearty fillings without getting soggy.
Keep an eye on the bread while broiling. Deli meats and cheese toast quickly under high heat.
The grinder salad can be mixed a few hours ahead and stored in the refrigerator. Add the lettuce just before assembling for the best texture.
If serving later, toast the bread and melt the cheese first, then assemble just before serving.