Italian Grinder Salad Sandwich (Printable version)

Hearty Italian deli meats, provolone, and tangy crunchy salad on fresh baked bread.

# What you need:

→ For the Salad

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→ For the Sandwich

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# How to make it:

01 - In a large mixing bowl, whisk together mayonnaise, red wine vinegar, olive oil, oregano, garlic powder, salt, and pepper until smooth and creamy.

02 - Add shredded lettuce, red onion, pepperoncini, cherry tomatoes, black olives, banana peppers, and Parmesan cheese to the bowl. Toss thoroughly until all ingredients are evenly coated with the dressing. Set aside.

03 - Spread softened butter on the inside of each roll if desired. Toast under a broiler or in a hot skillet until golden brown and crispy, about 2-3 minutes.

04 - On each roll, layer 2 slices provolone, 2 slices salami, 2 slices ham, 2 slices mortadella, and 2 slices capicola.

05 - Mound the dressed salad generously on top of the meat and cheese layers. Close sandwiches, press down gently to compact, slice in half diagonally, and serve immediately.

# Expert tips:

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The dressing soaks into the lettuce just enough to make every bite burst with flavor without turning soggy
You get that authentic deli experience at home with ingredients you can grab at any grocery store

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The salad mixture tastes best after sitting for about 5 minutes, but don't let it go longer than 15 or the lettuce starts to wilt
Toasting the rolls makes a huge difference in texture and keeps the bread from getting overwhelmed by the juicy salad

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Let the deli meats come to room temperature before assembling so they're more pliable and flavorful
Wrap the assembled sandwiches tightly in parchment for 10 minutes before serving to help everything meld together

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