Ingredients:

  • 1/2 cup (120ml) shredded iceberg lettuce
  • 1/2 cup (120ml) shredded romaine lettuce
  • 1/4 cup (60ml) thinly sliced red onion
  • 1/4 cup (60ml) pitted, sliced Kalamata olives
  • 1/4 cup (60ml) banana peppers, sliced
  • 4 ounces (115g) thinly sliced Genoa salami
  • 4 ounces (115g) thinly sliced ham
  • 4 ounces (115g) provolone cheese, diced
  • 1/4 cup (60ml) grated parmesan cheese
  • 2 tablespoons (30ml) mayonnaise
  • 2 tablespoons (30ml) red wine vinegar
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 large baguette or ciabatta loaf, halved lengthwise
  • 2 tablespoons (30ml) mayonnaise (for spreading on bread, optional)

Instructions:

  1. Shred or chop the iceberg and romaine lettuce.
  2. Thinly slice the red onion, olives, and banana peppers.
  3. Slice or chop the salami, ham, and provolone cheese into bite-sized pieces.
  4. In a small bowl, whisk together the mayonnaise, red wine vinegar, olive oil, oregano, garlic powder, red pepper flakes (if using), salt, and pepper.
  5. In the large mixing bowl, combine the lettuce, red onion, olives, banana peppers, salami, ham, provolone, and Parmesan cheese.
  6. Pour the dressing over the salad and toss to combine.
  7. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  8. Spread mayonnaise (optional) on the cut sides of the baguette or ciabatta.
  9. Spoon the grinder salad onto the bottom half of the bread.
  10. Place the top half of the bread over the salad.
  11. Slice the sandwich into desired portions and serve immediately.