Italian Grinder Sandwich
Ingredients
- 1 French baguette or Italian sub roll – or substitute with Spinach herb wraps Pita Pockets, or any long rolls you prefer. Or just have the salad with no bread.
- 4 ounces of deli-sliced ham – or about 3–4 slices of deli ham
- 4 ounces of deli-sliced salami – or about 3–4 slices of deli salami
- 4 ounces of deli-sliced pepperoni – or about 5–6 slices of sandwich deli pepperoni
- 4 ounces of deli-sliced peppered turkey – or about 3–4 slices of deli peppered Turkey
- 4 ounces of provolone cheese – or about 4 slices of provolone cheese
- 1 cup shredded iceberg lettuce – you can use any greens green leaf lettuce, red leaf, or spring mix.
- ½ a large tomato – sliced
- ¼ a large red onion – sliced
- ¼ cup sliced green or black olives – optional
- ¼ cup sliced banana peppers
- 1 Tablespoon chopped fresh basil optional
- 1 teaspoon Italian seasoning blend
- Salt and pepper to taste
- 1 – 2 Tablespoon Mayonnaise
- 1 teaspoon spicy mustard or regular mustard
- Optional ingredients – red pepper flakes for extra heat, Parmesan cheese, roast beef, garlic powder, fresh oregano, etc.
Vinegar and Oil Dressing
- ½ tablespoon red wine vinegar
- 1½ tablespoon extra-virgin olive oil
Instructions
- On a large cutting board, dice up the meats and cheese and transfer to a mixing bowl
- Dice up the lettuce, tomato, red onion, peppers and optional olives
- Add to mixing bowl- or you can do all chopping of meats and veggies at once
- Mix together mayo, spicy mustard, Italian seasoning, salt, and pepper and combine with meat and veggies.
- Make the vinegar and oil dressing by combining in a small bowl or bottle. We use a small squirt bottle like in restaurants to make it easy to apply to the sandwich.
- Cut roll in half; some people remove some of the bread “flesh” so there more room for the mixture and a few less carbs. Broil for a few minutes; optional- spread the inside with mayo before broiling.
- Top with salt and pepper to taste. Drizzle with the oil and vinegar mix.