grinder sub sandwiches

Name: Grinder Sub Sandwiches
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 1/2 cup mayonnaise; 2 garlic cloves (minced); 3 tablespoons parmesan cheese (grated); 2 tablespoons fresh parsley (minced); 1 tablespoon red wine vinegar; 2 teaspoons spicy brown or dijon mustard; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; Salt and pepper (to taste); 4 cups shredded lettuce; 1/3 cup diced pepperoncini peppers; 1/2 large red onion (thinly sliced); 4 tablespoons unsalted butter (melted); 2 cloves garlic (minced); 1 1/2 tablespoons fresh parsley (minced); 1 1/2 tablespoons parmesan cheese (grated); 1/4 teaspoon Italian seasoning; 1/4 teaspoon ground black pepper; 4 large sub or large hoagie sandwich rolls; 1 lbs pastrami deli meat; 8 slices provolone cheese

Toasted garlic butter rolls, melty provolone, piles of pastrami, and that creamy, tangy grinder salad everybody keeps talking about. Grinder sub sandwiches are Italian-style deli sandwiches built on toasted hoagie rolls with melted provolone cheese and a creamy, tangy grinder salad made from shredded lettuce, red onion, and pepperoncini peppers tossed in a garlicky parmesan mayo dressing.

Grinder Sub Sandwiches stacked on a plate

This version takes 25 minutes start to finish and makes 4 large subs, or 8 smaller servings. The rolls get brushed with garlic butter and broiled for 1 to 3 minutes, so the bread is hot and toasty while the salad on top stays cold and crunchy. That hot-and-cold contrast is the whole point of a grinder.

What is grinder salad made of?

Grinder salad is made of shredded iceberg lettuce, thinly sliced red onion, and diced pepperoncini peppers tossed in a creamy dressing of mayonnaise, minced garlic, parmesan cheese, red wine vinegar, spicy mustard, oregano, and red pepper flakes. It is the tangy, creamy topping that defines a grinder sandwich.

What is the best bread for a grinder sandwich?

A sturdy sub or hoagie roll with a crisp crust and soft interior is the best bread for a grinder. Crusty large italian bread or french bread cut into 6 inch lengths works well too. Avoid soft, squishy rolls, because the dressing will soak straight through them.

Can I make grinder sandwiches ahead of time?

Yes. Make the grinder salad filling up to 24 hours ahead and refrigerate it in a covered container. Wait to toast the rolls and assemble until the day you are serving, so the bread stays crisp and the cheese is freshly melted.

What meats go on a grinder sandwich?

Pastrami, roast beef, genoa salami, capicola, ham, and turkey all work well. Traditional italian grinders use a variety of meats layered together. This recipe uses 1 to 1 1/2 pounds of pastrami, but any savory deli meats you love will be delicious.

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How many people does this recipe feed?

This recipe makes 4 large sub sandwiches, which can be cut into 8 half servings. For a party, slice each sub into 6 to 8 pieces and you will have a filling appetizer for 15 to 20 guests.

Ingredient Notes

Grinder sandwich ingredients including hoagie rolls, pastrami, provolone cheese, shredded lettuce, pepperoncini, and red onion

Mayonnaise. The creamy base that holds the whole salad together. Use a full-fat mayo you actually like the taste of, because it carries a lot of the flavor here.
Fresh garlic. Two minced cloves. Fresh garlic gives a sharper, brighter bite than garlic powder. If you only have powder, use about 1/2 teaspoon.
Parmesan cheese. Grated parmesan adds the salty, nutty backbone that makes this taste like an Italian sub instead of a plain salad sandwich.
Red wine vinegar. The tang that cuts through the mayo. Do not skip it. White wine vinegar or fresh lemon juice will work in a pinch.
Spicy brown or dijon mustard. Adds a little heat and depth. Yellow mustard works but is noticeably milder.
Dried oregano and red pepper flakes. The classic Italian seasoning combo. Adjust the red pepper flakes up or down depending on how spicy your family likes things.
Shredded lettuce. Iceberg lettuce is the right call here. It stays crunchy under the dressing in a way romaine does not. A bag of pre-shredded saves you five minutes.
Pepperoncini peppers. Diced, from a jar. These bring the tangy, briny pop that makes the salad addictive. Banana pepper rings work too and are a little milder.
Red onion. Sliced thin. If raw onion is too sharp for your crew, soak the slices in cold water for 10 minutes and pat dry.
Melted butter, garlic, and parsley. Brushed on the cut side of the rolls before broiling. This is the extra layer of flavor that takes the bread from good to bakery-level.
Parmesan and Italian seasoning. They toast right into the bread and give you those golden, savory edges.
Sub or hoagie rolls. You want a sturdy, crusty roll that can hold up to a wet salad. Crusty large Italian bread or french bread cut into lengths also works great.

How to Make Grinder Sub Sandwiches

Mix together the mayonnaise, minced garlic, parmesan cheese, fresh parsley, red wine vinegar, spicy mustard, oregano and red pepper flakes until well combined. Season with salt and pepper to taste.
Toss together the mixed dressing with the shredded lettuce, sliced red onion and pepperoncini peppers in a large mixing bowl until well combined. Cover and refrigerate until ready to use.
Mix all butter ingredients in a small mixing bowl until well combined and set aside.
Slice your sub sandwich rolls in half lengthwise and place the tops and bottoms of the rolls onto a large baking sheet. Evenly brush the tops of the rolls with the prepared garlic butter mixture.
Add two slices of provolone cheese onto the bottoms of the rolls. Place the baking tray under your broiler for 1 to 3 minutes, or until the cheese has melted and the tops of the rolls are lightly golden and toasted.
To serve, divide the pastrami between your sandwiches on top of the melted cheese.
Divide the grinder salad filling evenly between each sandwich, place the tops on and serve as is or slice and serve. Enjoy!