Game-day hero, sandwich-shop legend — the Loaded Italian Grinder piles salami, ham, and pepperoni with molten provolone, crisp lettuce, juicy tomato, and zesty dressing on a toasted baguette. Cheesy, savory, and unapologetically stacked.
Ingredients
- 1 large Italian baguette or hoagie loaf
- 1/4 lb Genoa salami
- 1/4 lb deli ham
- 1/4 lb pepperoni
- 8 slices provolone cheese
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Italian seasoning
- 1 cup shredded iceberg lettuce
- 1 large tomato, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup sliced pepperoncini
- 1/4 cup mayonnaise
- Salt and black pepper, to taste
Instructions
- Toast the bread: Split the baguette lengthwise (hinged, not cut through). Toast cut-side up at 400°F (200°C) for 5 minutes.
- Layer the meats: On the bottom half, layer salami, ham, and pepperoni in overlapping folds.
- Melt the cheese: Top meats with provolone and return to the oven 4-5 minutes until melted and bubbly.
- Make the grinder salad: Toss lettuce, tomato, onion, and pepperoncini with olive oil, vinegar, Italian seasoning, salt, and pepper.
- Sauce the top: Spread mayonnaise on the top half of the bread.
- Assemble: Pile the dressed salad over the melted cheese, close the sandwich, and press gently.
- Slice and serve: Cut into 4 portions with a serrated knife and serve immediately while the cheese is still melty.
Pro tip: Dress the salad right before assembling — a 2-minute head start keeps the lettuce crisp instead of soggy.
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Estimated nutrition per serving: 590 calories, 31g protein, 43g carbs, 34g fat.
