This grinder sandwich is a masterpiece of thinly sliced meats and cheeses. It's warmed and topped with a crisp, tangy salad in a crusty-yet-tender roll.
Ingredients
4 hoagie buns, split
1 tablespoon olive oil
12 slices deli ham
12 slices thinly sliced hard salami
8 thin slices prosciutto
4 slices provolone cheese
4 slices havarti cheese
1/4 cup shredded parmesan cheese
3 tablespoons mayonnaise
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups shredded lettuce
1/3 cup sliced pepperoncini
1/4 cup thinly sliced red onion
sliced tomato, optional
Directions
Preheat oven to 350°. Place split hoagie rolls on a baking sheet. Brush olive oil on cut sides. Toast 5-6 minutes in the oven.
Layer slices of ham, salami and prosciutto on one half of each toasted hoagie roll. Top with slices of provolone and Havarti cheese; sprinkle with shredded Parmesan. Bake until cheese is melted, 4-5 minutes.
Meanwhile, in a large bowl, whisk together mayo, olive oil, red wine vinegar, garlic, oregano, salt and pepper. Add lettuce, pepperoncini and red onion; stir to combine. Distribute salad on top of melted cheese. If desired, layer with sliced tomato. Top with other half of hoagie bun to make a sandwich.
