Italian Grinder Sub Sandwich Recipe

This grinder sandwich combines Italian deli meat, cheese, zippy mayo-based grinder sauce, crisp leafy greens, sweet tomato, sharp onion, and flavorful pepper relish on toasted hoagie rolls.

Course Lunch, Main Course, Sandwiches

Cuisine Italian American

Keyword Grinder Sandwich, Grinder Sub, Italian Grinder Sandwich, Italian Grinder Sandwich Recipe, Italian Grinder Sub

Prep Time 10

Cook Time 0

Servings servings

Calories 683kcal

Author Faith Gorsky

Ingredients

1 Italian bread loaf about 8 ounces and 14 inches long
1/4 cup grinder sauce see Notes
1 cup arugula or iceberg lettuce, or any kind of leafy greens you like
3/4 cup sliced tomato
1/4 cup sliced red onion
1/2 pound sliced deli turkey
1 ounce turkey pepperoni
1/4 pound sliced provolone cheese
1/2 cup pepper relish see Notes

US Customary - Metric

Instructions

Prep the hoagie roll or bread for making a sub. Slice the bread loaf in half lengthwise. Use your fingers to gently pinch and remove some of the bread from the cut sides of both halves. Briefly broil the bread halves (cut-side-up) to lightly toast them. TIP: Scooping out some of the bread and toasting it is optional. However, scooping out some of the bread in the center makes room for more fillings, and toasting it helps prevent the sandwich from getting soggy.
Assemble the grinder sandwich. Spread the grinder sauce on the inside of the bottom half, then layer on the arugula, tomato, onion, turkey, pepperoni, and cheese. Spread the relish on the inside of the top half, and carefully flip it over onto the top of the bottom half. Cut the sandwich into 4 pieces and serve.

Notes

Storage: Like a lot of sandwich recipes, this one is best made right before you want to eat it because it can get soggy over time. However, you can make this sandwich a day or two ahead if you want, and it'll still be great. (Follow my tips below to help prevent sogginess!)
Tips to Prevent Sogginess: Here are my best tips to help avoid a soggy sub, so you can make this ahead of time and minimize sogginess: 1) Don't skip toasting the bread. 2) Be sure to spread the grinder sauce inside on the bottom half of the roll. Like mayo, this acts as a moisture barrier. 3) Wait to add the pepper relish until right before serving (you can keep it in a little condiment cup if you're meal prepping this sandwich). 4) Wrap the sandwich in wax paper and store it in the fridge.
Grinder Sauce: Instead of this, you can go with mayo, a splash of red wine vinegar, and a sprinkle of dried Italian herb seasoning. But to be honest, grinder sauce definitely kicks it up a notch!
Pepper Relish: Use homemade pepper relish, or find a good store-bought brand that you love. Or you can swap out the relish for roasted red peppers, freshly-sliced bell peppers, banana peppers, or pepperoncini.

Nutrition