Since many of the Italian grinder sandwich recipes are meant to feed a crowd, I paired it down to two sandwiches. The flavor is all there and is equally delicious the next day cold!
Ingredients
- 2 ciabattas rolls , sliced in half
- 5 thins slices provolone cheese
- 4 thins slices deli turkey
- 4 thins slices deli ham
- 4 thins slices soppressata
- 4 thins slices prosciutto
- 16 slices mini pepperoni
- 0.25 cups grated Parmesan cheese , or to taste
- 1 medium tomato , thinly sliced
- 1 drizzle olive oil , or to taste
- salt and freshly ground black pepper to taste
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
-
2
Place sliced rolls on the prepared baking sheet (if the top half of roll rocks from side to side too much, slice a tiny bit of the top off). Place 1 slice of provolone on each slice of bread. Tear up the remaining slice of provolone to cover any open bread areas.
-
3
Bake in the preheated oven until melted (not browned), about 8 minutes. Remove from oven; leave the oven on.
-
4
Fold two pieces of turkey onto two slices of bread. Fold two pieces of ham onto the other slices of bread.
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5
Layer 2 slices of soppressata on top of the turkey. Fold 2 slices of prosciutto onto ham. Place four pepperoni pieces on top of each bread half.
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6
Sprinkle slices with some of the Parmesan cheese. Place back into the oven and let bake until pepperoni is looking crispy, about 12 minutes.
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7
While slices bake, make the grinder salad. Add mayonnaise, red wine vinegar, garlic, oregano, salt, pepper, and pepper flakes to a bowl. Whisk to combine.
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8
Add lettuce, onion, and pepperoncinis to the dressing. Toss to coat.
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9
Remove sandwiches from the oven. Top 2 of the ciabatta slices with tomato slices. Using tongs, place a layer of salad on top of the tomatoes. Sprinkle with more Parmesan cheese.
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10
Place the non-salad slices on top of the salad ones. Cut each sandwich in half and serve.
Nutrition Facts
Per serving
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