Ciabatta Grinder Salad Sandwich


Since many of the Italian grinder sandwich recipes are meant to feed a crowd, I paired it down to two sandwiches. The flavor is all there and is equally delicious the next day cold!

Ciabatta Grinder Salad Sandwich
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
2 sandwiches


Grinder Filling:

  • 2 ciabatta rolls, sliced in half

  • 5 thin slices provolone cheese

  • 4 thin slices deli turkey

  • 4 thin slices deli ham

  • 4 thin slices soppressata

  • 4 thin slices prosciutto

  • 16 slices mini pepperoni

  • ¼ cup grated Parmesan cheese, or to taste

  • 1 medium tomato, thinly sliced

  • 1 drizzle olive oil, or to taste

  • salt and freshly ground black pepper to taste

Grinder Salad:

  • ½ cup mayonnaise

  • 1 teaspoon red wine vinegar, or more to taste

  • 1 clove garlic, grated

  • 1 teaspoon dried oregano

  • teaspoon salt

  • teaspoon ground black pepper

  • 1 pinch red pepper flakes, or to taste

  • ¼ head iceberg lettuce, shredded

  • ½ medium red onion, thinly sliced

  • ¼ cup sliced pepperoncini peppers, drained


  1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.

  2. Place sliced rolls on the prepared baking sheet (if the top half of roll rocks from side to side too much, slice a tiny bit of the top off). Place 1 slice of provolone on each slice of bread. Tear up the remaining slice of provolone to cover any open bread areas.

  3. Bake in the preheated oven until melted (not browned), about 8 minutes. Remove from oven; leave the oven on.

  4. Fold two pieces of turkey onto two slices of bread. Fold two pieces of ham onto the other slices of bread.

  5. Layer 2 slices of soppressata on top of the turkey. Fold 2 slices of prosciutto onto ham. Place four pepperoni pieces on top of each bread half.

  6. Sprinkle slices with some of the Parmesan cheese. Place back into the oven and let bake until pepperoni is looking crispy, about 12 minutes.

  7. While slices bake, make the grinder salad. Add mayonnaise, red wine vinegar, garlic, oregano, salt, pepper, and pepper flakes to a bowl. Whisk to combine.

  8. Add lettuce, onion, and pepperoncinis to the dressing. Toss to coat.

  9. Remove sandwiches from the oven. Top 2 of the ciabatta slices with tomato slices. Using tongs, place a layer of salad on top of the tomatoes. Sprinkle with more Parmesan cheese.

  10. Place the non-salad slices on top of the salad ones. Cut each sandwich in half and serve.

Cook's Tip:

Do not make the salad too early or the ingredients can get soggy. I would add the vinegar 1 teaspoon at a time to get the taste you like. Do not go heavy on the vinegar as it makes the sauce too thin. This can be messy–have napkins nearby!

Nutrition Facts (per serving)

1117 Calories
51g Fat
121g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1117
% Daily Value *
Total Fat 51g 66%
Saturated Fat 15g 74%
Cholesterol 80mg 27%
Sodium 3184mg 138%
Total Carbohydrate 121g 44%
Dietary Fiber 8g 27%
Protein 42g
Potassium 611mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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