I swear, I saw this Grinder Salad Sandwich about a hundred times online before I finally caved. I figured, how good can a sandwich really be? Well, I was wrong. So, so wrong. The first time I made it, my husband—who usually just grunts in approval—actually stopped eating to ask what was in it. That’s a five-star review right there. It’s that pile of cold, tangy, crunchy salad on top of hot, melty cheese and toasty bread. It just hits different.

What You’ll Need to Grab

The list looks longer than it is, I promise. It’s basically a salad and a sandwich smooshed together. Don’t cheap out on the mayo or the bread—they’re doing the heavy lifting here.

For the Salad Part:

2 cups iceberg lettuce, shredded super thin (No, you can’t use romaine. You need that cheap, watery crunch. Trust me.)
1/2 cup red onion, sliced as thin as you can get it

1/2 cup sliced pepperoncini or mild banana peppers, chopped up
1/2 cup good quality mayonnaise (Whatever your favorite brand is.)

2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Plenty of salt and freshly ground black pepper
A pinch of red pepper flakes (I think it’s better with it)

For the Sandwich Part:

1 big submarine or hoagie roll (The kind from the grocery store bakery section is usually perfect.)
4-6 slices of provolone cheese
1/2 lb of your favorite deli meat (I use a mix of roast beef and turkey.)

1 tomato, sliced

Putting It All Together

This is the fun part. The whole process is quick, and the payoff is huge.

Step 1: Make the Salad

First things first, the salad. Get your super-thin lettuce, onion, and chopped peppers into a bowl. The goal is to have everything in small, confetti-like pieces so you get a bit of everything in every mouthful. This is probably the most ‘work’ you’ll do for the whole recipe, so stick with it.

Step 2: Make the Dressing

Now for the part that makes this whole thing special: the dressing. Just whisk the mayo, vinegar, oregano, garlic powder, salt, and peppers together in a separate little bowl. No special technique. Then taste it. It should be super tangy and flavorful. If it’s not, it won’t stand up to the bread and meat, so add more vinegar or salt until you’re like, “whoa, okay that’s good.”

Step 3: Mix and Let It Vibe

Pour the dressing over your lettuce mix and toss it really well. Now, let it sit in the fridge for ten minutes. It sounds fussy, but this is where the flavors all meld together and the dressing takes the raw edge off the onion. It’s worth the wait.

Step 4: Toast the Bread

Get your broiler heating up. The bread is a huge deal. Slice your roll open, cover both sides in provolone, and slide it under the heat to toast until the cheese is brown and bubbly. Please, for the love of all that is holy, do not walk away from the oven. It will burn the second you turn your back.

Step 5: Build It Up

Alright, assembly time. On the hot, cheesy bread, pile on your meat, then the tomato slices. The cold creamy grinder salad recipe goes on top of everything, right at the very end. This is the secret. It keeps the warm bread from getting all soggy and sad. This is how you make the perfect chopped grinder sandwich recipe.

Step 6: Slice It

Now just close that bad boy up, press down a bit, and slice it in half with a bread knife. You have to eat it right away. The combo of the hot, toasty, cheesy bread with the cold, crunchy salad is the whole point.

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Yeah, It’s That Good.

And that’s pretty much it. You end up with this ridiculously good sandwich that’s warm and cold and crunchy and soft all at once. It’s honestly the only sandwich I get cravings for now, especially a good turkey grinder salad sandwich. Give it a shot and tell me I’m wrong. Seriously, drop a comment below and let me know how it went when you made it. I want to hear all about it.

4 yield

Grinder Salad Sandwich

Prep Time: 15 minutes

Cook Time: 3 minutes

Total Time: 3 minutes

The viral sandwich you've seen everywhere. A toasted sub roll piled high with deli meat, cheese, and a zesty, creamy, crunchy grinder salad.

Ingredients

2 cups iceberg lettuce shredded super thin
1/2 cup red onion sliced paper thin

1/2 cup chopped banana peppers or pepperoncini
1/2 cup good mayo
2 tbsp red wine vinegar

1 tsp dried oregano
1/2 tsp garlic powder
salt and pepper

1 big 12-inch sub roll
4-6 slices provolone cheese
1/2 lb deli meat like turkey or roast beef

1 big tomato sliced thin

Instructions

Step 1

okay so first get all your salad stuff in a bowl the lettuce the onion and the peppers. make sure you chop everything really really fine.

Step 2

now for the dressing just dump the mayo vinegar and spices in another little bowl and whisk it up. give it a taste it should be super tangy.

Step 3

pour the dressing over the lettuce mix and toss it good. now stick it in the fridge for like ten minutes so the flavors can hang out. dont skip this.

Step 4

slice your bread open and put the provolone all over it. stick it under the broiler for a minute or two but watch it like a hawk so it doesnt burn. you just want it toasty and melty.

Step 5

time to build it. put your deli meat on the cheesy bread then the tomatoes. then pile that cold crunchy salad right on top. serve it right away.

Notes

using good bread is a big deal here. dont get the cheap stuff.
iceberg lettuce is a must for the crunch. dont use other lettuce.
letting the salad chill makes it taste way better.

you can use any deli meat you like. turkey and roast beef together is awesome.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 625Total Fat: 42gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 107mgSodium: 1795mgCarbohydrates: 26gFiber: 3gSugar: 6gProtein: 34g

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