Recipe Details

Ingredients

• 1 

  loaf bread, such as Italian, ciabatta, or focaccia

• 4 oz. 

  provolone and/or fontina cheese, thinly sliced

• 4 oz. 

  ham, thinly sliced

• 8 oz. 

  cured Italian meat, such as capicola, soppressata, and/or salami

• 3/4 c. 

  mayonnaise

• 2 

  cloves garlic, grated or minced

• 2 tbsp. 

  red wine vinegar

• 1 1/2 tsp. 

  dried oregano

• 1/2 tsp. 

  kosher salt

• 1/2 tsp. 

  freshly ground black pepper

• 1/4 tsp. 

  red pepper flakes

• 1/4 tsp. 

  sugar

• 1 

  small head iceberg lettuce, thinly sliced

• 1/2 

  medium white onion, thinly sliced

• 1/2 c. 

  cup giardiniera, roughly chopped

• 1/2 c. 

  sliced banana peppers

• Freshly grated Parmesan and thick tomato slices, for serving

Description

1. Step 1Preheat oven to 375º. Slice loaf in half lengthwise, then scoop out insides of each half, leaving a well; reserve insides for another use.
2. Step 2Arrange hollowed-out halves on a sheet tray.  Top one half with provolone and/or fontina, then the other with layers of ham and cured meat. Bake until cheese is melty and meat has started to blister, 12 to 15 minutes.
3. Step 3While sandwich toasts, in a small bowl, whisk mayonnaise, garlic, vinegar, oregano, salt, black pepper, red pepper flakes, and sugar until thoroughly combined.
4. Step 4In a large bowl, toss lettuce, onion, giardiniera, and banana peppers. Add desired amount of dressing, then toss again until coated and thoroughly combined. (This should be a wet, mayo-y salad, so don’t be stingy on the dressing!)
5. Step 5Top meat half of sandwich with a good dusting of Parmesan and tomatoes. Cover tomatoes with a good amount of grinder salad, then close with cheese half.
6. Step 6Slice sandwich into servings. Serve with any remaining grinder salad and chips alongside.