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Italian Grinder SandwichItalian Grinder Sandwich

Italian Grinder Sandwich

Here’s a thing even Vikings and Packers fans may agree on. The Italian Grinder Sandwich is an undeniable culinary masterpiece: crusty French bread, layers of thinly sliced meats, Italian seasoning, garlic and provolone cheese, all topped with a creamy salad.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Italian Grinder
Italian Grinder Sandwich
Prep Time30 Minutes
Servings6
Cook Time3 Minutes
Ingredients
1 L&B French Bread
¼ cups unsalted butter
2 tablespoons extra virgin olive oil
1 tablespoon L&B Italian Seasoning
2 tablespoons minced garlic
8 ounces L&B Hickory Wood Smoked Boneless Sliced Ham
8 ounces sliced Italian mortadella
8 ounces thinly sliced soppressata
8 ounces sliced black pepper salami
8 slices provolone cheese
1 tablespoon chopped jarred Calabrian chiles
1 teaspoon white wine vinegar
¼ cups mayonnaise
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 small head iceberg lettuce, shredded
½ large red onion, thinly sliced
Directions
  1. Heat the broiler to high.
  2. Using a serrated knife, slice the French bread in half lengthwise. Using your hands, tear out the middle section of soft bread from each half of the loaf, leaving a ¼”-thick border. Crumble the soft bread into small pieces and reserve half of it.
  3. In a small pot over low heat, melt the butter with the olive oil, Italian seasoning, minced garlic and reserved bread. Using a spoon or pastry brush, evenly coat the inside of the cut loaf with the seasoned butter and bread.
  4. Evenly layer the provolone cheese slices on both sides of the bread and broil for 2 to 3 minutes, or until the cheese is melted. Remove the bread from the oven and set aside.
  5. In a large bowl, toss together the iceberg lettuce, red onion, Calabrian chiles, kosher salt, black pepper, white wine vinegar and mayonnaise to create a slaw.
  6. On the bottom slice of bread, evenly layer the smoked ham and mortadella. Top with the slaw, followed by the soppressata and black pepper salami.
  7. Close the sandwich and slice into 4 to 6 portions. Enjoy!
30 minutes
Prep Time
3 minutes
Cook Time
6
Servings

Directions

  1. Heat the broiler to high.
  2. Using a serrated knife, slice the French bread in half lengthwise. Using your hands, tear out the middle section of soft bread from each half of the loaf, leaving a ¼”-thick border. Crumble the soft bread into small pieces and reserve half of it.
  3. In a small pot over low heat, melt the butter with the olive oil, Italian seasoning, minced garlic and reserved bread. Using a spoon or pastry brush, evenly coat the inside of the cut loaf with the seasoned butter and bread.
  4. Evenly layer the provolone cheese slices on both sides of the bread and broil for 2 to 3 minutes, or until the cheese is melted. Remove the bread from the oven and set aside.
  5. In a large bowl, toss together the iceberg lettuce, red onion, Calabrian chiles, kosher salt, black pepper, white wine vinegar and mayonnaise to create a slaw.
  6. On the bottom slice of bread, evenly layer the smoked ham and mortadella. Top with the slaw, followed by the soppressata and black pepper salami.
  7. Close the sandwich and slice into 4 to 6 portions. Enjoy!