Grinder Sandwiches
Toasted Italian subs filled with salami, ham, provolone and a creamy, tangy lettuce salad. The salad can be mixed while the rolls toast.
- Total
- 25 min
- 15 prep · 10 cook
- Serves
- 4
- Scale it below
- Calories
- 747
- kcal per serving
- Protein
- 39g
- per serving
Ingredients
13 ingredientsContains dairy, eggs and gluten. Always check labels.
Nutrition per serving
Estimated747 kcal
- Protein
- 39 g
- Carbs
- 54 g
- Fat
- 42 g
- Fiber
- 5 g
Method
6 steps Oven 400°F 15 min prep · 10 min cookPrep
-
Step 1. Heat the oven to 400°F (200°C). Open the Hoagie Rolls cut sides up on a sheet pan and toast until lightly crisp, about 4 minutes.
-
Step 2. Meanwhile, whisk the Mayonnaise, Vinegar, Oregano, Black Pepper and Salt in a large bowl.
-
Step 3. Toss the Lettuce, Red Onion and Pepperoncini with the dressing until coated.
Cook
-
Step 4. Layer the Ham, Salami and Provolone over the toasted roll bottoms. Bake with the rolls open until the cheese melts and the meat is hot, about 5 minutes.
Finish & serve
-
Step 5. Top the hot sandwiches with the Tomato and grinder salad. Close the rolls and press gently to hold the filling.
-
Step 6. Cut the sandwiches in half and serve while the rolls are crisp.
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Use sliced pickles instead of pepperoncini for a milder, tangy salad.
Good to know
Dry the lettuce well before dressing it so the salad stays crisp and the rolls don't get soggy.
Plan it, and the grocery list follows.
Add this dinner to the plan or to Up next, and 11 of its 13 ingredients join one grocery list with your other dinners, the same ingredients added up and sorted by aisle.
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DINNER 4 · ADDED Grinder Sandwiches
- Lettuce½
- Red Onion½
- Tomatoes2
- Ham12 slices
- Mayonnaise4 tbsp
- Vinegar1 tbsp
- Oregano1 tsp
- Hoagie Rolls4
- Pepperoncini60 g
- Provolone120 g
- Salami160 g
Black pepper and salt count as in stock. Amounts follow your servings.