Grinder Sandwich (Spicy Italian Sub)

5 from 1 vote

Grinder Sandwich (Spicy Italian Sub)

This Spicy Italian Grinder Sandwich takes the TikTok trend to the next level! Made to feed a crowd, this irresistible sandwich is loaded up with meats, cheeses, fresh herbs, veggies, and a little heat!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American, Italian, Italian-American

Servings: servings

Calories: 841kcal

Author: Briana

Ingredients

Calabrian chili garlic mayo:

1 large loaf ciabatta bread
126 grams mayonnaise (10 tablespoons)
75 grams Calabrian chili paste
4 cloves garlic, grated

Grinder sandwich:

5 slices provolone cheese
5 slices mozzarella cheese
1 whole roasted red pepper, cut into strips
handful of basil and freshly grated parmesan to top sandwich
10 slices Calabrese salami piccante (spicy salami)
8 slices prosciutto
6 slices Calabrese salami
6 slices capocollo
1 medium heirloom tomato, thinly sliced
olive oil, salt, and pepper to dress the tomato

Grinder salad:

2 ounces baby arugula
2 ounces baby romaine, chopped
¼ medium red onion, thinly sliced
mayo to taste from above
½ teaspoon kosher salt
½ teaspoon coarse black pepper
½ teaspoon Italian seasoning
½ teaspoon oregano
¼ teaspoon red pepper flakes
2 tablespoons red wine vinegar
18 grams parmesan cheese, freshly grated
50 grams pepperoncini peppers

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper. Make the chili garlic mayo by combining all ingredients well. Spread some mayo over both sides of the bread, reserving some for later.
Layer on roasted red peppers, whole basil leaves, and freshly grated parmesan cheese over top. Add the mozzarella and provolone slices. Bake for 5-7 minutes until the cheese is nice and melted.
Layer on the meats on both sides of the bread.
On one side of the bread, add the thin slices of tomato, with a drizzle of olive oil, salt, and pepper.
Now, make the grinder salad by combining the arugula, romaine, pepperoncini peppers, red onions, parmesan cheese, red wine vinegar, and seasonings. Use tongs to toss, and top one side of the sandwich with it.
Carefully press both sandwich halves together, and cut into pieces. Enjoy right away!

Notes

We don't recommend making this sandwich too far in advance, or it will become soggy.
The nutrition facts make a very large serving at 4 portions, but this recipe is can be scaled up to 8 servings, or even 12 servings.
Use your favorite spices, herbs, meats, and cheeses to taste.
Arugula and romaine can be swapped with shredded iceberg lettuce. We prefer arugula as it has more flavor and is sturdier than iceberg, but it is your choice.
Make the salad last, so it has less time to become soggy.
Please visit the body of the post for more substitutions and variations.

Nutrition