Grinder Sandwich

When I moved to New York, my sandwich exposure boomed. I had party Italian subs at gatherings, omelet-filled bagels and huge pastrami sandwiches. There was a world of deli offerings in the Northeast, one key example being the hero, hoagie or grinder sandwich. Different regions have different names for food, and I had to learn that the hot Italian sandwich I loved to order should be called a grinder—at least in New York and its vicinity.

This recipe is the perfectly representation of an Italian grinder sandwich, from the toasted bun and melted cheese to the well-dressed salad studded with slices of pickled pepperoncini and tossed with a sharp vinaigrette. It makes an amazing lunch at home, and can be wrapped up and eaten outside at a picnic, the park or the beach.

What is a grinder sandwich?

Is a grinder sandwich just another name for a long sandwich, like a sub or hoagie? It depends on who you ask and where you live. If you go to Philadelphia or Connecticut and ask for a cold grinder, you may get some funny looks. That’s because, in the Northeast, a grinder is a hot or toasted sandwich (usually Italian) that’s filled with meats and cheeses. The origin of the grinder goes back to the East Coast docks of the early 1900s. The term could refer to the way people had to grind their teeth through hearty bread and layers of meat, or it could refer to the work people did on boats.

Regardless, the name stuck and embedded itself in local culture. Across the country, grinder may be used interchangeably with “sub,” “hero” or “hoagie.” At the end of the day, they’re all generously filled sandwiches on long rolls, so it’s hard to definitively say what is right and wrong.

Grinder Sandwich Ingredients

• Hoagie buns: Whether you make homemade hoagie buns or pick them up at the supermarket, you don’t need anything fancy. Any oblong bread roll with a soft interior and crusty shell will hold up to all the meats, cheeses and vegetables.
• Olive oil: Olive oil is brushed inside the hoagie buns before toasting to create a crisp, golden crust that won’t get soggy under the weight of the toppings. It’s also used in the vinaigrette that dresses a simple salad piled on top of the meats and cheeses.
• Deli meats: Ham, hard salami and prosciutto fill this Italian grinder sandwich with classic, meaty flavors. If you opt for different meats, slice them thinly to make biting through the layers manageable.
• Cheeses: Similar to the assortment of meats, this grinder sandwich recipe includes three kinds of cheese: sliced provolone, sliced Havarti and shredded Parmesan. The trio gives the sandwich creamy, salty and nutty flavors.
• Vinaigrette: Instead of a simple smear of mayonnaise or mustard, this grinder sandwich recipe has a vinaigrette made from mayonnaise, olive oil, red wine vinegar, minced garlic, dried oregano, salt and pepper.
• Salad: For fresh crunch and a pop of spice against the savory meats and cheeses, a simple salad made from shredded lettuce, sliced pepperoncini and thinly sliced red onion is stuffed into the grinder sandwich.
• Tomato: Not everyone loves tomatoes on a sandwich, especially a warm one, so adding a few slices is optional. You can use any type of tomato big enough to slice—just make sure it’s ripe for the best flavor.

Directions

Step 1: Toast the buns

Taste Of Home

Preheat the oven to 350°F. Place the split hoagie rolls on a baking sheet and brush olive oil on the cut sides. Toast them for five to six minutes in the oven.

Step 2: Top with meats and cheeses

Taste Of Home

Layer the ham, salami and prosciutto on half of each toasted hoagie roll.

Taste Of Home

Top the meats with the provolone and Havarti cheese slices, then sprinkle with the shredded Parmesan. Bake them until the cheese melts, four to five minutes.

Editor’s Tip: Ruffle the meat slices when you layer them on the bread to create small pockets of air so that when you slice and eat, the meats don’t compress into one thick slab.

Step 3: Make the salad

Taste Of Home

Meanwhile, in a large bowl, whisk together the mayonnaise, olive oil, red wine vinegar, garlic, oregano, salt and pepper.

Taste Of Home

Add the lettuce, pepperoncini and red onion and stir to combine.

Editor’s Tip: Taste the dressing before tossing it with the vegetables. If it’s too sharp, add another pinch of salt or even a small sprinkle of sugar for balance.

Step 4: Assemble the sandwiches

Taste Of Home

Distribute the salad on top of the melted cheese. If desired, layer it with sliced tomato.

Top with the other half of the hoagie bun to make a sandwich.

Taste Of Home

Grinder Sandwich Variations

• Bulk up the salad: In addition to the sliced pepperoncini, add some chopped giardiniera—another pickled Italian condiment made from mixed vegetables like cauliflower, carrot and red bell pepper—for more crunch.
• Swap the lettuce for a peppery green: This sandwich calls for crisp, juicy shredded lettuce, but for a slightly spicy and grassy flavor, try tender baby arugula.
• Transform the roll into garlic bread: Brush the cut sides of the hoagie buns with the same garlicky spread as garlic bread before toasting, and enjoy every indulgent bite.
• Change the vinaigrette: Instead of the lightly creamy mayonnaise-based vinaigrette in this recipe, try a slightly sweeter balsamic vinaigrette or your favorite oil and vinegar salad dressing recipe. This isn’t the best place for a thick option like ranch dressing.

How to Store Grinder Sandwiches

Since this sandwich is warmed, it’s best eaten when the cheese is still melty and the salad is perky, but you can also wrap grinder sandwiches and store them in the refrigerator. To store them for a few hours, wrap the sandwiches in wax or parchment paper to keep them from falling apart and to prevent the bread from drying out. If storing them overnight, wrap them in aluminum foil to catch any drips from the salad and vinaigrette.

How long does a grinder last?

A fully assembled grinder sandwich lasts about one day before the salad becomes overly wilted and soggy, but the individual components will last longer if you keep them separate. Sliced meats last three to four days, and if you store cheese properly, it can last for over a month in the refrigerator. For longer storage, freeze deli meats for up to two months and freeze cheese for up to three months. Hoagie buns last for about two to three days at room temperature before they start to develop mold or begin to stale. Before that happens, you can freeze bread. When well-wrapped, it holds up great for up to six months.

Grinder Sandwich Tips

Taste Of Home

What’s the best type of bread for a grinder sandwich?

The bread for a grinder sandwich is almost as important as what goes inside. First, it needs the classic long, oval shape—ideally at least 6 inches. The inside should be soft enough to bite through once it’s packed with fillings, but sturdy enough to withstand juicy vegetables and a generous amount of vinaigrette. Finally, it needs a crusty exterior that offers some chew but not too much. The ideal texture is halfway between a squishy hot dog bun, which compacts easily, and a baguette, which is dense with a hard, crackly crust.

What else can you do with the salad?

There is no need to toss the salad if you have more than you can use on the sandwiches. The simple combination of flavors is super versatile and tastes delicious over a hot, crisp chicken cutlet (like a chicken Milanese), or piled on a slice of pizza (like the topping in this chicken Caesar pizza recipe). You can also serve any extra salad on the side with your sandwich and scoop it up with a fork or a potato chip.

Should a grinder be served hot or cold?

New England traditionalists will insist that a grinder sandwich is partly defined by the fact that it’s served hot or toasted, and a cold sandwich is something else entirely. Whether you want to be bound by this depends on your opinion and region, but this specific recipe aligns with tradition. With a toasted bun and melted cheese, you should serve this Italian grinder sandwich recipe hot to keep those textural elements at their best.

What can you serve with a grinder sandwich?

Depending on your mood and the time of day, you can serve grinder sandwiches with deli staples like potato chips, pickles, a small cup of macaroni salad or potato salad, or something fresher like a green salad or a grilled vegetable platter. If the sandwich alone is enough, grab a cold, refreshing drink to wash it down, like a can of good sparkling water or a glass of homemade bubbly water from a soda maker.