Baked Italian Grinder Sandwiches
Crispy hoagie rolls loaded with layers of salami, pepperoni, ham, and melted provolone, baked until golden and finished with a tangy grinder spread, fresh lettuce, and tomato.
Equipment
- Baking sheet
- Parchment paper
- Small mixing bowl
- Pastry brush
Ingredients
- 4 hoagie rolls or sub rolls
- 8 slices salami
- 8 slices pepperoni
- 8 slices deli ham
- 8 slices provolone cheese
- 1/2 cup banana pepper rings drained
- 1/4 cup mayonnaise
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes
- 1/2 cup shredded iceberg lettuce for serving
- 2 medium Roma tomatoes thinly sliced
- salt and black pepper to taste
- 1 tbsp olive oil for brushing
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the hoagie rolls lengthwise without cutting all the way through. Open them flat and brush the insides lightly with olive oil.
- Mix mayonnaise, red wine vinegar, oregano, garlic powder, and red pepper flakes in a small bowl until smooth to make the grinder spread.
- Spread the mixture evenly across both halves of each roll.
- Layer ham first, then salami, then pepperoni on the bottom half. Add banana peppers over the meat.
- Place two slices of provolone over the top, covering the fillings fully.
- Close each sandwich loosely and place on the prepared baking sheet.
- Bake for 12 to 15 minutes until the cheese is melted and the roll edges are golden and slightly crisp.
- Open each sandwich and top with shredded lettuce and tomato slices. Season with salt and pepper, close, and serve immediately.
Notes
- Add cold toppings only after baking to keep lettuce crisp.
- Brush rolls with olive oil before the spread to prevent sogginess.
- Mozzarella or Havarti can replace provolone.
- Reheat leftovers in foil at 375°F for 8 to 10 minutes - add fresh toppings after reheating.