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Grinder Sandwich Recipe

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Description

While the origins of the grinder are unclear, they're a decidedly New England affair. Some say the sandwich is named after dockworkers, while most claim it's named for all of the hard work your jaw has to do to eat the giant, jam-packed sub. No matter what you call it, the grinder is a memorably delicious experience.

Ingredients

  • 1/2 small head iceberg lettuce
  • 1/4 medium red onion
  • 1/3 cup sliced cherry peppers, or banana peppers
  • 2 tablespoons sliced green olives, optional
  • 1 heaping tablespoon finely chopped sun-dried tomatoes, optional
  • 1/2 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 large or 2 medium submarine sandwich rolls
  • 4 to 6 slices provolone cheese
  • 6 to 8 slices ham or turkey
  • 4 to 6 slices salami
  • 3 to 4 slices prosciutto
  • 1 medium tomato, sliced
  • 2 tablespoons finely grated Parmesan cheese

Directions

  1. Gather the ingredients.
  2. To make the salad topping, chop the iceberg lettuce into 1/2-inch ribbons. Thinly slice the red onion. Add both to a medium bowl.
  3. Add the cherry peppers, olives, sun-dried tomatoes, mayonnaise, red wine vinegar, Italian seasoning, salt, and pepper. Mix until well combined. Taste, adjusting the seasoning as needed.
  4. Heat the broiler to high.
  5. Use a serrated knife to split the roll(s) in half lengthwise, leaving the roll(s) attached on one side so that it opens like a book. Place on a rimmed baking sheet.
  6. Place the cheese in a single layer on both halves of the open roll(s). Broil until melted, 2 to 3 minutes.
  7. Top the melted cheese with layers of ham, salami, prosciutto, and tomato.
  8. Top with a generous helping of the salad mixture. Top with grated Parmesan. Close the sandwich(es), then slice in half, if desired. Serve immediately.