Experience the ultimate grinder sandwich with our grinder salad. A big sub roll loaded with provolone cheese, pepperoni, salami, turkey, and tomatoes, paired with our special lettuce mixture of shredded lettuce, garlic, mayo, and Beano’s Original Submarine Dressing. This sandwich is a taste sensation you don’t want to miss.
Ingredients:
- 1 cup of mayonnaise
- 2 tbsp of Beano’s Original Submarine Dressing
- 1 clove of galic, minced
- 1/4 red onion, thinly sliced
- 1/4 cup of sliced pepperonci peppers
- 2 cups of shredded lettuce
- 1 loaf of submarine bread
- 1/2 lb of sliced provolone cheese
- 1/2 lb of sliced ham
- 1/4 lb of Sopprassetta salami
- 1/4 lb of Genoa salami
- 1/4 lb of sandwich-size pepperoni
- shredded parmesan cheese
Directions:
1. Preheat oven to 350 degrees.
2. In a medium-sized bowl, mix together the mayonnaise, garlic, onions, and Beano’s Original Submarine Dressing.
3. In a large bowl, add the lettuce and mixture until it’s evenly mixed.
4. Cut the loaf of bread in half and add provolone on each side. Then, place in the oven until melted, about 5 mins.
5. Set each side next to the other and remove the inside of the bread leaving about 1/2 in of the bread.
6. Take the bread out of the oven and layer one side with ham and the other half with Soppressata.
7. Top the ham with salami slices, then top the Soppressata with pepperoni.
8. Place back in the oven for about 5 mins to head up the meats.
9. Remove from the oven and sprinkle the tops of the meat with parmesan. Layer tomatoes on the bottom loaf and drizzle some Beano’s Original Submarine Dressing.
10. Next, we are going to add a layer of the grinder lettuce mixture on top of the tomatoes and top with more parmesan.
11. Take the top half of the sandwich over the bottom and press down gently.
12. Cut into slices and enjoy!
2. In a medium-sized bowl, mix together the mayonnaise, garlic, onions, and Beano’s Original Submarine Dressing.
3. In a large bowl, add the lettuce and mixture until it’s evenly mixed.
4. Cut the loaf of bread in half and add provolone on each side. Then, place in the oven until melted, about 5 mins.
5. Set each side next to the other and remove the inside of the bread leaving about 1/2 in of the bread.
6. Take the bread out of the oven and layer one side with ham and the other half with Soppressata.
7. Top the ham with salami slices, then top the Soppressata with pepperoni.
8. Place back in the oven for about 5 mins to head up the meats.
9. Remove from the oven and sprinkle the tops of the meat with parmesan. Layer tomatoes on the bottom loaf and drizzle some Beano’s Original Submarine Dressing.
10. Next, we are going to add a layer of the grinder lettuce mixture on top of the tomatoes and top with more parmesan.
11. Take the top half of the sandwich over the bottom and press down gently.
12. Cut into slices and enjoy!
