Baked Italian Grinder Sandwiches
Servings: 4 Servings
Calories: 704kcal
Ingredients
For the sandwich
- 1 french bread loaf 18 inches long
- 3 tablespoons softened butter
- 2 tablespoons grated parmesan
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 8 ounces sliced deli ham
- 2 ounces thinly sliced pepperoni
- 2 ounces thinly sliced salami
- 4 ounces provolone cheese sliced
Grinder salad topping
- 8 ounces shredded lettuce
- 1/2 cup diced tomato
- 1/2 cup sliced pepperoncini peppers
- 1/4 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 350˚F.
- Cut the french bread loaf horizontally. Lay the halves on a baking sheet open side up.
- Combine the butter, parmesan, garlic powder, and salt. Spread over the top half of the french bread loaf.
- Layer the ham, pepperoni and salami on the bottom half of the bread, then top with the provolone cheese. Bake for 8-10 minutes or until the cheese is melted and the garlic butter is melted and bubbly.Optional: Broil for the last 1-2 minutes of the cook time to get extra browned crispy edges.
- While the grinder sandwich bakes, make the grinder salad topping by whisking together the mayonnaise, red wine vinegar, Italian seasoning, salt, pepper, and garlic powder to form a dressing.Toss the lettuce, tomatoes, and peperoncini peppers together with the dressing.
- Once the sandwich is done, add the grinder salad on top of the provolone and top with the garlic butter bread top. Cut into 4 large or 8 small, finger sized, sandwiches. Serve immediately.
Nutrition
Serving: 1sandwich | Calories: 704kcal | Carbohydrates: 58g | Protein: 26g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 2007mg | Potassium: 482mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4836IU | Vitamin C: 26mg | Calcium: 346mg | Iron: 6mg