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Baked Italian Grinder Sandwiches

Baked Italian grinder sandwiches with melty provolone and deli-meat layers tucked into toasted hoagie rolls. Oven-baked until golden, then filled with a tangy grinder salad of crunchy lettuce, banana peppers, and red onion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the Sandwiches
  • 6 hoagie rolls
  • 8 slices provolone cheese
  • 0.5 lb deli ham
  • 0.5 lb salami
  • 0.5 lb pepperoni
  • 2 tbsp melted butter
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
For the Grinder Salad
  • 2 cup shredded iceberg lettuce
  • 0.25 cup mayonnaise
  • 1 tbsp red wine vinegar
  • 0.25 tsp black pepper
  • 0.25 tsp salt
  • 0.25 cup sliced banana peppers
  • 0.25 cup thinly sliced red onion

Equipment

  • 1 sheet pan

Method
 

Bake the Sandwiches
  1. Preheat the oven to 375°F (190°C). This ensures the sandwiches cook evenly as soon as they go in.
  2. Slice each hoagie roll lengthwise without cutting all the way through. Keep the rolls hinged so you can stuff them neatly.
  3. Layer provolone cheese, deli ham, salami, and pepperoni inside each roll. Distribute the meats so every bite has a mix.
  4. Place the sandwiches on a sheet pan. Leave a little space between rolls for better browning.
  5. Mix the melted butter, Italian seasoning, and garlic powder in a small bowl. Stir until the butter is evenly seasoned.
  6. Brush the seasoned butter mixture over the tops of the rolls. Use a light coating so the tops turn golden without soaking.
  7. Bake for 10–12 minutes, until the cheese is melted and the rolls are golden. Watch for bubbling cheese at the edges as the cue to pull them out.
Make and Add the Grinder Salad
  1. Combine shredded iceberg lettuce, mayonnaise, red wine vinegar, salt, black pepper, sliced banana peppers, and thinly sliced red onion. Toss until the lettuce is coated and the seasoning is evenly distributed.
  2. Remove the sandwiches from the oven. Letting them cool for a minute helps the salad filling stay crisp.
  3. Fill each sandwich with grinder salad. Spoon it in generously while the rolls are hot.
  4. Serve immediately. The contrast of hot melty cheese and cool tangy salad is best right away.

Notes

Pro tip: Mix the grinder salad right after the oven preheats so it’s ready when the sandwiches come out; cold salad added to hot rolls helps prevent sogginess. Refrigerate leftover salad (up to 3 days) and store baked sandwiches separately (up to 2 days); freeze sandwiches without the salad (up to 2 months) for best texture. For a lighter option, use reduced-fat mayonnaise in the salad while keeping the rest the same.