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–+ servings
Baked Italian Grinder Sandwiches A delicious Baked Italian Grinder Sandwich with layers of savory meats, melted cheese, and a tangy vegetable topping spilling out from a perfectly toasted bun.

Baked Italian Grinder Sandwich

This Baked Italian Grinder Sandwich is a cheesy, crispy, and satisfying meal, perfect for any gathering or quick dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course, Appetizer
Cuisine: Italian-American
Calories: 842
Ingredients Method Nutrition Notes

Ingredients
  

  • For the sandwich
  • 1 French bread loaf 18 inches long, choose a soft, crusty loaf
  • 3 tablespoons softened butter adds richness
  • 2 tablespoons grated Parmesan adds flavor depth
  • ½ teaspoon garlic powder for savory aroma
  • ¼ teaspoon salt enhances flavor
  • 8 ounces ham thinly sliced (choose a quality deli ham)
  • 2 ounces pepperoni thinly sliced (adds a zesty kick)
  • 2 ounces salami thinly sliced (for a rich, smoky taste)
  • 4 ounces provolone cheese sliced (melts beautifully)
  • For the grinder salad topping
  • 8 ounces shredded lettuce adds crunch
  • ½ cup diced tomato fresh, juicy bite
  • ½ cup sliced pepperoncini peppers adds tangy flavor
  • ¼ cup mayonnaise smooth texture
  • 1 tablespoon red wine vinegar gives the dressing a bit of tang
  • 1 teaspoon Italian seasoning classic herb blend
  • ½ teaspoon salt for seasoning
  • ½ teaspoon pepper for a little heat
  • ½ teaspoon garlic powder boosts the overall flavor

Method
 

  1. Cut the French bread loaf horizontally and place both halves on a baking sheet with the open side facing up. prep
  2. In a small bowl, mix the softened butter, Parmesan, garlic powder, and salt. Spread this mixture evenly on the top half of the bread. mix
  3. Layer the ham, pepperoni, and salami on the bottom half of the bread, then add the provolone cheese on top of the meats. assemble
  4. Bake the sandwich in the preheated oven for 8-10 minutes or until the cheese has melted and the garlic butter is bubbling. bake
  5. (Optional) For extra crispy edges, broil the sandwich for the last 1-2 minutes. bake
  6. While the sandwich bakes, prepare the grinder salad topping. In a small bowl, whisk together mayonnaise, red wine vinegar, Italian seasoning, salt, pepper, and garlic powder to make a dressing. mix
  7. Toss the shredded lettuce, diced tomatoes, and sliced pepperoncini peppers in the dressing until evenly coated. mix
  8. Once the sandwich is baked, place the grinder salad on top of the melted provolone cheese. Finish by placing the top half of the bread on the sandwich. assemble
  9. Cut the sandwich into 6 large or 12 small portions and serve immediately. finish

Nutrition

Serving: 1gCalories: 842kcalCarbohydrates: 58gProtein: 39gFat: 51gSaturated Fat: 20gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 110mgSodium: 2680mgPotassium: 645mgFiber: 4gSugar: 7gVitamin A: 4836IUVitamin C: 26mgCalcium: 350mgIron: 6mg

Notes

This comforting sandwich brings a crispy crust with savory deli meats and creamy salad, making it a great option for any casual gathering or weeknight dinner!

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