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Close up photo of the Italian Grinder Salad Sandwich showing the melted provolone cheese and folded salami layers.

Italian Grinder Salad Sandwich: The Ultimate Viral Deli Creation

This viral Italian Grinder Salad Sandwich features toasted crusty bread, melted provolone, and a mountain of zesty shredded iceberg salad. A perfect 20-minute lunch that combines warm deli meats with a cold, creamy herb dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: Italian-American
Calories: 845
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf Crusty Italian Baguette 12-inch size
  • 6 slices Provolone Cheese approx 150g
  • 4 oz Salami 115g, thinly sliced
  • 4 oz Deli Ham 115g, thinly sliced
  • 2 oz Spicy Pepperoni 60g
  • 2 cups Iceberg Lettuce 150g, finely shredded
  • 1/4 cup Red Onion 40g, sliced into translucent rings
  • 1/4 cup Pickled Pepperoncini 30g, rings
  • 1/2 cup Mayonnaise 120ml
  • 1 tbsp Red Wine Vinegar 15ml
  • 1 tsp Dried Oregano 2g
  • 1/2 tsp Red Pepper Flakes 1g

Equipment

  • 1 Baking Sheet For toasting the bread.
  • 1 Mixing Bowl To toss the grinder salad.

Method
 

Toast and Melt
  1. Preheat oven to 400°F (200°C). Slice the baguette lengthwise and top both sides with provolone cheese slices.
  2. Place the bread on a baking sheet and toast for 3-5 minutes until the cheese is bubbly and the bread is golden brown.
Assemble the Sandwich
  1. Fold the salami, ham, and pepperoni slices individually and pile them high onto the toasted baguette.
  2. In a bowl, toss the shredded lettuce, red onions, pepperoncini, mayo, vinegar, and spices until creamy.
  3. Heap the dressed salad over the meats. Garnish with extra oregano and serve immediately.

Notes

Use a mandoline for the thinnest lettuce and onion shreds.
The toasted cheese acts as a barrier to keep the bread from getting soggy.