Viral Chopped Italian Grinder Sandwich

The grinder—New England’s name for a hearty Italian sub—went viral when cooks began chopping the fillings together on one board. Salami, ham, pepperoni, and provolone mingle with crisp lettuce, tomatoes, and tangy pepperoncini before stuffing soft rolls.

Serves 4 · 20 min prep · 5 min cook

Estimate for one serving

• 612 cal
• 28g protein
• 42g carbs
• 36g fat
• 3g fiber

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Ingredients

• 4 hoagie rolls or sub rolls
• 6 oz sliced genoa salami
• 6 oz sliced ham
• 4 oz sliced pepperoni
• 8 provolone cheese slices
• 4 cups shredded iceberg lettuce
• 2, diced roma tomatoes
• 1/4, thinly sliced red onion
• 1/2 cup pepperoncini rings
• 1/3 cup mayonnaise
• 2 Tbsp red wine vinegar
• 1 Tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Split the hoagie rolls lengthwise without cutting all the way through and open them like books; if desired, lightly toast cut sides in a 375°F oven for 4–5 minutes until just crisp at the edges.
2. 2On a large cutting board, stack the salami, ham, pepperoni, and provolone, then roughly chop everything together into bite-size pieces so the meats and cheese mix evenly.
3. 3Add the shredded iceberg, diced tomatoes, red onion, and pepperoncini to the same board and continue chopping until the salad is finely minced and everything is well combined.
4. 4In a small bowl whisk mayonnaise, red wine vinegar, olive oil, oregano, garlic powder, salt, and black pepper until smooth and slightly emulsified.
5. 5Pour three-quarters of the dressing over the chopped mixture and toss thoroughly with a spatula or clean hands until every piece is glossy and coated; taste and add remaining dressing if you want it saucier.
6. 6Divide the dressed grinder salad evenly among the four rolls, packing it firmly so the filling stays put when you pick the sandwich up.
7. 7Close each sandwich gently, wrap tightly in parchment or foil if packing for work, and let sit 5 minutes so the bread softens slightly from the dressing.
8. 8Slice each sandwich in half on a slight diagonal and serve immediately, or refrigerate up to 4 hours; the flavors deepen as it rests.