Depending on your mood and the time of day, you can serve grinder sandwiches with deli staples like potato chips, pickles, a small cup of macaroni salad or potato salad, or something fresher like a green salad or a grilled vegetable platter. If the sandwich alone is enough, grab a cold, refreshing drink to wash it down, like a can of good sparkling water or a glass of homemade bubbly water from a soda maker.
Ingredients
- 4 hoagie buns, split
- 1 tablespoon olive oil
- 12 slices deli ham
- 12 slices thinly sliced hard salami
- 8 thin slices prosciutto
- 4 slices provolone cheese
- 4 slices havarti cheese
- 1/4 cup shredded parmesan cheese
- 3 tablespoons mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups shredded lettuce
- 1/3 cup sliced pepperoncini
- 1/4 cup thinly sliced red onion
- sliced tomato, optional
Instruction
- Preheat oven to 350°. Place split hoagie rolls on a baking sheet. Brush olive oil on cut sides. Toast 5-6 minutes in the oven.
- Layer slices of ham, salami and prosciutto on one half of each toasted hoagie roll. Top with slices of provolone and Havarti cheese; sprinkle with shredded Parmesan. Bake until cheese is melted, 4-5 minutes.
- Meanwhile, in a large bowl, whisk together mayo, olive oil, red wine vinegar, garlic, oregano, salt and pepper. Add lettuce, pepperoncini and red onion; stir to combine. Distribute salad on top of melted cheese. If desired, layer with sliced tomato. Top with other half of hoagie bun to make a sandwich.
