Viral Grinder Sandwich (Print Version)
# Ingredients:
→ Grinder Salad
01 -
1/3 cup freshly grated Parmesan cheese
02 -
1 clove garlic, minced or grated finely
03 -
1/4 teaspoon red pepper flakes (adjust based on spice preference)
04 -
1/2 teaspoon kosher salt
05 -
1/2 cup mayo
06 -
1 teaspoon dried oregano
07 -
1/4 cup thin red onion slices
08 -
3-4 cups shredded iceberg lettuce
09 -
1/4 cup sliced pepperoncini peppers
10 -
1 tablespoon red wine vinegar
11 -
1/4 teaspoon freshly cracked black pepper
→ Sandwich
12 -
3 ounces capocollo (also known as genoa salami or gabagool)
13 -
1/3 cup grated Parmesan cheese for topping
14 -
Salt and fresh pepper, to season as you like
15 -
Extra virgin olive oil to drizzle
16 -
1/4 pound thin-pressed turkey breast, roasted
17 -
1/4 pound ham slices
18 -
3 ounces sopressata salami
19 -
1 medium beefsteak tomato, sliced fresh
20 -
4 ounces sliced provolone cheese
21 -
4 ounces muenster cheese slices (or try havarti or Colby Jack)
22 -
3 ounces prosciutto slices
23 -
2 ounces thinly sliced deli pepperoni
24 -
1 large loaf of Italian bread (or try focaccia or ciabatta, sliced open horizontally)
# Instructions:
01 -
Grab a big mixing bowl and combine mayo, vinegar, garlic, red flakes, dried oregano, salt, and pepper. Stir everything together until smooth.
02 -
Toss the iceberg lettuce, red onion slices, pepperoncinis, Parmesan, and the prepared dressing in the big bowl. Make sure everything's evenly coated. Set it aside for now.
03 -
Set your oven to 220°C (425°F) to preheat. Cut your bread open lengthwise. Lay the muenster and provolone on each of the bread halves, and pop them in the oven to toast for 3-4 minutes. You want the bread crispy and the cheese gooey.
04 -
Pile the meats onto the cheesy bread: turkey and ham go on one side, capocollo, sopressata, prosciutto, and pepperoni on the other. Layer them with some folds to create height and warm back in the oven for a few minutes until edges crisp. Shake some Parmesan on top.
05 -
Add tomato slices right over the hot meat. Drizzle lightly with olive oil, sprinkle salt and pepper, then pile on the salad you already made. Sprinkle more Parmesan if you love it. Close with the top piece of bread and press a bit.
06 -
Use a good sharp knife to slice your sandwich into halves or quarters. Eat it warm while it’s still fresh!
# Notes:
01 -
If you’ve got time, let the salad sit 15-20 minutes before building the sandwich so the dressing soaks into everything.