Stuffed Italian Grinder Sandwich

This Italian Grinder Sandwich is stuffed inside a crusty sourdough loaf with layers of deli meats, provolone, tomatoes, and creamy grinder salad. The perfect make-ahead sandwich for parties, picnics, camping, and summer gatherings.

Course Appetizer, dinner, Main Course, party food

Cuisine American, Italian

Keyword comfort food, creamy, quick, sandwich, stuffed italian grinder sandwich

Prep Time 20

Servings wedges

Calories 236kcal

Author Bon Appeteach

Ingredients

Sandwich

1 large round Sourdough Bread
8 oz Sliced Provolone Cheese
6 slices Deli Ham
6 slices Salami
6 slices Pepperoni
6 slices Deli Turkey
1 Tomato thinly sliced

Grinder Salad

4 cups Romaine Lettuce shredded
1/2 cup Red onion thinly sliced
1/3 cup Pepperoncini sliced or chopped

Dressing

1/3 cup Mayonnaisw
2 tbsp Olive Oil
1 tbsp Red Wine Vinegar
2 Garlic Cloves minced
1/4 cup Parmesan Cheese grated
2 tsp Italian Seasoning
1/2 tsp Black Pepper
1/4 tsp Red Pepper Flakes
1/4 tsp Salt

Instructions

Prepare the Bread

Slice the top off the sourdough loaf about 1 inch from the top and set it aside.
Hollow out the center and sides of the loaf, leaving about a 1-inch shell around the sides and bottom. (Save the bread for croutons or breadcrumbs.)

Make the Grinder Salad

In a large bowl, whisk together the mayonnaise, red wine vinegar, Italian seasoning, garlic, Parmesan, salt, pepper, and crushed red pepper flakes.
Add the romaine, red onion, and pepperoncini. Toss until everything is evenly coated.

Assemble the Sandwich

Layer half of the provolone along the bottom and sides of the bread to help create a barrier against moisture.
Add the ham, salami, pepperoni, turkey, remaining provolone, and sliced tomatoes.
Spoon the grinder salad over the tomatoes, gently pressing it down to fit inside the loaf.
Place the reserved bread top back onto the loaf.

Press & Slice

Carefully cut the load into 8 equal wedges using a serrated knife

Optional: Wrap the entire loaf tightly in plastic wrap or parchment, followed by foil. Place a mildly heavy bowl or dish over the top to press for 20-30 minutes (or refrigerate for up to 4 hours for even cleaner slices).

Notes

Recipe Tips:

Pressing the sandwich helps the layers hold together and makes slicing much easier.
Build the cheese on both the bottom and top of the fillings to help prevent the bread from becoming soggy.
This sandwich can be assembled up to 24 hours in advance and refrigerated until ready to serve.
Customize the meats with mortadella, capicola, soppressata, or prosciutto for your favorite Italian deli combination.

Storage: Wrap leftovers tightly and refrigerate for up to 2 days. The bread will soften slightly, but the flavors continue to develop overnight.

Nutrition