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.