Grinder sandwiches
Toasted rolls with melty provolone, ham, turkey and pepperoni, piled high with a tangy, creamy chopped grinder salad.
- 20 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $3.71 a serving
- 690 calories
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 4 servings.
- 4 hoagie rolls
- 8 slices provolone slices
- 6 oz sliced deli ham
- 6 oz sliced deli turkey
- 2 oz sliced pepperoni
- 3 cups shredded lettuce
- ¼ red onion, thinly sliced
- ¼ cup pepperoncini, chopped
- ⅓ cup mayonnaise
- 2 tbsp grated parmesan
- 1 tomato, sliced
From your pantry
- 1 tbsp red wine vinegar
- 1 tsp Italian seasoning
- 1 pinch red pepper flakes
Each serving has about 690 calories, 37 g protein, 51 g carbs and 37 g fat, and costs about $3.71 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No hoagie rolls? French bread works.
- No provolone slices? Shredded mozzarella works.
- No shredded lettuce? Iceberg lettuce or romaine lettuce works.
- No red onions? White onions or yellow onions work.
- No grated parmesan? Parmesan wedge works.
- No tomatoes? Roma tomatoes work.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F. Split the rolls and lay them open on a .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Lay 2 slices of provolone on each roll, then fold the ham, turkey and pepperoni over one side.
5 to 6 minutes, until the cheese and the edges of the bread are toasty.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 5 min 30 sec
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Meanwhile, the lettuce, onion and pepperoncini with the mayonnaise, vinegar, Italian seasoning, parmesan and pepper flakes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: This tangy salad is what makes a grinder a grinder. Toss it right before serving so the lettuce stays crisp.Add tomato slices to the hot sandwiches, pile the grinder salad on top and close them up.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Ham salad sandwiches
15 min
Microwave omelette in a mug
10 min
Crockpot meatball subs
255 min
Air fryer BLT sandwiches
20 min
30-minute dinners ›High-protein dinners ›What to make with lettuce and tomatoes ›What to make with tomatoes and parmesan ›