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.
Ingredient
Ingredient
Recipe - ST. LOUIS PARK (+Wines & Spirits)
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
- Heat the broiler to high.
- 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.
- 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.
- 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.
- 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.
- 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.
- Close the sandwich and slice into 4 to 6 portions. Enjoy!
30 minutes
Prep Time
3 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
L&B French Bread, 14 Ounce
$2.99$0.21/oz
Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$5.49$5.49/lb
L&B Avocado Oil & Extra Virgin Olive Oil Blend, 16.9 Ounce
$15.99$0.95/oz
L&B Italian Seasoning, 0.7 Ounce
$5.99$8.56/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Uncured Smoked Ham, 1 Pound
$12.99/lb$12.99/lb
L&B Uncured Mortadella, 1 Pound
$12.99/lb$12.99/lb
Divina Chopped Calabrian Peppers, 10.6 Ounce
$8.89$0.84/oz
L&B Hard Salami, 1 Pound
$13.99/lb$13.99/lb
Cady Creek Farms Provolone Cheese Slices, 8 Ounce
$4.99$0.62/oz
Divina Chopped Calabrian Peppers, 10.6 Ounce
$8.89$0.84/oz
Alessi White Wine Vinegar, 12.75 Ounce
$3.99$0.31/oz
Duke's Real Mayonnaise, 30 Ounce
Deal
$7.19 was $7.99$0.24/oz
Morton Coarse Kosher Salt, 16 Ounce
$2.79$0.17/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$6.79$3.40/oz
Fresh Express Shreds Iceberg Lettuce, 8 Ounce
$2.99$0.37/oz
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Directions
- Heat the broiler to high.
- 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.
- 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.
- 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.
- 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.
- 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.
- Close the sandwich and slice into 4 to 6 portions. Enjoy!