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Hand picking up a Grinder Sub Sandwich
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Grinder Sub Sandwiches

Toasted garlic butter hoagie rolls layered with melted provolone, pastrami, and a creamy, tangy grinder salad. Ready in 25 minutes.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Dinner
Cuisine: sandwich
Servings: 4
Calories: 631kcal

Ingredients

For the grinder salad filling:

  • 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

For the garlic butter:

  • 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

For the sandwich:

  • 4 large sub or large hoagie sandwich rolls
  • 1 lbs pastrami deli meat
  • 8 slices provolone cheese

Instructions

  • 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.
    mayonnaise, minced garlic, parmesan cheese, fresh parsley, red wine vinegar, spicy mustard, oregano and red pepper flakes in a bowl
  • 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.
    grinder salad in a bowl
  • Mix all butter ingredients in a small mixing bowl until well combined and set aside.
    garlic butter ingredients in a bowl
  • 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.
    brushing rolls with 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.
    metled cheese on half of buns
  • To serve, divide the pastrami between your sandwiches on top of the melted cheese.
    meat added to top of melted cheese
  • Divide the grinder salad filling evenly between each sandwich.
    grinder salad placed on top of sliced meat
  • Place the tops on and serve as is or slice and serve. Enjoy!
    Grinder Sub Sandwich on a plate

Notes

What to Serve With Grinder Sandwiches
  • Kettle-cooked potato chips. The salty crunch next to a creamy sandwich is exactly right. Sometimes the simple thing is the best thing.
  • A cold pasta salad. A classic Italian pasta salad echoes the same flavors without competing.
  • Creamy potato salad. A cookout classic that turns these subs into a full spread.
  • Fresh fruit salad or a simple salad. Watermelon or grapes cut the richness and my kids never argue about it.
  • These sandwiches can be made a day ahead. I would recommend making the grinder salad filling ahead of time and waiting until the day of to assemble sandwiches.
  • Makes 4 large sub sandwich servings or can be divided into 8 servings. For a party or large gathering, slice subs into 6 to 8 slices for a filling appetizer for 15 to 20 guests.

Nutrition

Calories: 631kcal | Carbohydrates: 44g | Protein: 41g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 118mg | Sodium: 2080mg | Potassium: 515mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1482IU | Vitamin C: 56mg | Calcium: 415mg | Iron: 15mg