Description
These Baked Italian Grinder Sandwiches combine layers of savory deli meats, melty cheeses, and fresh veggies on toasted hoagie rolls, all enhanced with a zesty homemade grinder sauce. Perfectly baked until bubbly and golden, they make a hearty and flavorful Italian-American main course that’s ideal for lunch or dinner.
Ingredients
Scale
Bread and Sauce
- 4 hoagie rolls or sub buns
- 1/2 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
Meats and Cheeses
- 1/4 lb sliced deli ham
- 1/4 lb sliced Genoa salami
- 1/4 lb sliced pepperoni
- 1/4 lb sliced turkey or capicola
- 8 slices provolone cheese
- 1 cup shredded mozzarella cheese
Fresh Toppings
- 1 cup shredded iceberg lettuce
- 1 medium tomato (thinly sliced)
- 1/4 small red onion (thinly sliced)
- 2 tablespoons banana peppers (optional)
Finishing
- Butter or olive oil for brushing
Instructions
- Prepare the oven and sauce: Preheat your oven to 375°F (190°C). In a small bowl, thoroughly mix together mayonnaise, red wine vinegar, Italian seasoning, garlic powder, and crushed red pepper flakes to create the flavorful grinder sauce.
- Prepare the sandwich rolls: Carefully slice each hoagie roll lengthwise, making sure not to cut all the way through the bottom to keep them hinged. Generously spread the prepared grinder sauce on both the inside surfaces of the bread.
- Layer meats and cheeses: Evenly distribute the sliced ham, Genoa salami, pepperoni, and turkey (or capicola) over the bottom halves of each roll. Add two slices of provolone cheese per sandwich and then sprinkle shredded mozzarella cheese evenly over the top of the meats.
- Initial baking: Place the open-faced sandwiches on a baking sheet and bake in the preheated oven for 10–12 minutes, or until the cheeses are melted, bubbly, and slightly golden.
- Add fresh toppings: Remove the sandwiches from the oven and top each with shredded iceberg lettuce, thin slices of tomato, red onion, and banana peppers if desired.
- Toast the tops and serve: Close each sandwich and lightly brush the tops with melted butter or olive oil. Return them to the oven for an additional 3–5 minutes to toast the bread until golden and slightly crisp. Serve the sandwiches warm for the best flavor and texture.
Notes
- Feel free to customize the meats and cheeses to your liking—options like spicy capicola or smoked provolone add extra flavor.
- For an even crispier sandwich, press it gently with a foil-wrapped brick or heavy pan during the final bake.
