Grinder Sandwich Recipe
The grinder sandwich’s origins trace back to Italian-American communities in the northeastern United States, particularly in New England. It’s believed that the name “grinder” came from the “grinding” effort required to chew through the dense bread and hearty fillings.
Equipment
- Oven or toaster oven
- Baking sheet
- Knife and cutting board
- Small mixing bowl
- Spoon or whisk
Ingredients
For the Sandwich:
- 1 large Italian hoagie roll or French bread, sliced lengthwise
- 4 slices of salami
- 4 slices of pepperoni
- 4 slices of capicola (or ham)
- 4 slices of provolone cheese
- 1 cup shredded lettuce
- 1 medium tomato, sliced
- ¼ red onion, thinly sliced
- ¼ cup banana peppers or pickled jalapeños (optional)
For the Dressing:
- ¼ cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prepare the DressingIn a small mixing bowl, combine mayonnaise, red wine vinegar, olive oil, garlic powder, and dried oregano.Mix well until the dressing is smooth and creamy. Add salt and pepper to taste.
- Toast the BreadPreheat your oven or toaster oven to 375°F (190°C).Place the sliced bread on a baking sheet, cut side up.Toast the bread for 3-5 minutes, or until lightly crispy and golden
- Assemble the SandwichSpread a generous layer of the prepared dressing on both halves of the toasted bread.On the bottom half, layer the salami, pepperoni, capicola, and provolone cheese.Add the shredded lettuce, tomato slices, red onion, and banana peppers (if using).
- Finish and ServePlace the top half of the bread over the fillings, pressing gently to hold the sandwich together.Slice the sandwich in half for easier handling and serve immediately.