Ultimate Italian Grinder Sandwich

Ingredients

• 1 piece Italian Roll (8‑10 inch sub roll, split lengthwise)
• 2 Tbsp Unsalted Butter (softened, spread on cut sides of roll)
• 0.25 tsp Garlic Powder (light dusting on buttered bread)
• 0.75 tsp Italian Seasoning (split between bread seasoning and dressing)
• 2 Tbsp Duke's Mayonnaise (spread on bottom half of roll)
• 2 oz Provolone Cheese (sliced, placed over mayo)
• 3 oz Deli Ham (thinly sliced)
• 3 oz Pepperoni (thin slices)
• 3 oz Salami (thin slices)
• 3 oz Pud (premium deli meat, sliced)
• 0.5 medium Tomato (sliced)
• 0.25 small Red Onion (thin rings)
• 0.5 cup Shredded Lettuce (preferably romaine or iceberg)
• 5 pieces Pepperoncini (drained, sliced lengthwise)
• 1 Tbsp Extra Virgin Olive Oil (drizzled over top half)
• 1 tsp Balsamic Vinegar (mixed with olive oil for dressing)
• to taste Salt (season dressing and final sandwich)
• to taste Black Pepper (freshly ground)

Instructions

1. Slice the Roll

   Place the Italian roll on a cutting board and cut it lengthwise in half, leaving the hinge intact if you prefer a pocket style.

   Time: PT2M

2. Butter and Season Bread

   Spread softened butter evenly on both cut sides of the roll. Sprinkle garlic powder and a pinch of Italian seasoning over the buttered surfaces.

   Time: PT3M

3. Toast the Bread

   Place the buttered roll halves, butter‑side up, on a baking sheet. Bake in a pre‑heated oven at 300°F for about 5 minutes, or until the edges are lightly golden and the interior is just warmed through.

   Time: PT5M

   Temperature: 300°F

4. Prepare Dressing

   In a small bowl, whisk together extra‑virgin olive oil, balsamic vinegar, a pinch of salt, freshly ground black pepper, and the remaining Italian seasoning.

   Time: PT2M

5. Slice Veggies

   Thinly slice the tomato, red onion, and shred the lettuce. Set aside in separate piles for easy assembly.

   Time: PT5M

6. Assemble the Sandwich

   Spread Duke's mayonnaise on the bottom half of the toasted roll. Layer provolone cheese, then add ham, pepperoni, salami, pud, and salami (if any left). Top with tomato slices, red onion rings, shredded lettuce, and pepperoncini. Drizzle the olive‑oil‑balsamic dressing over the top half, then season with a light pinch of salt, pepper, and a dash of Italian seasoning.

   Time: PT5M

7. Finish and Serve

   Place the top half of the roll on the assembled layers. Using a sharp knife, cut the sandwich in half lengthwise, then each half into quarters for easy handling. Serve immediately while the bread is still warm.

   Time: PT3M

Nutrition Facts

Calories

620

Protein

32g

Carbohydrates

55g

Fat

30g

Fiber

4g