Furthermore, this grinder recipe can easily be scaled up for parties or picnics. It yields an abundance of this succulent salad, which you will soon discover transforms into an incredibly delicious chip dip—a delightful bonus that will make you grateful for the extras.
Ingredients:
- 1/2 small head of iceberg lettuce
- 1/4 medium red onion, thinly sliced
- 1/3 cup sliced cherry or banana peppers
- 2 tablespoons sliced green olives (optional)
- 1 heaping tablespoon finely chopped sun-dried tomatoes (optional)
- 1/2 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large or 2 medium submarine rolls
- 4 to 6 slices of provolone cheese
- 6 to 8 slices of ham or turkey
- 4 to 6 slices of salami
- 3 to 4 slices of prosciutto
- 1 medium tomato, sliced
- 2 tablespoons finely grated parmesan
Steps to Follow
- Gather the ingredients.
Before you start, make sure you have all the necessary ingredients on hand.
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Prepare the salad filling.
Take the iceberg lettuce and finely chop it into half-inch ribbons. Slice the red onion. Mix both ingredients in a medium-sized bowl.
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Add flavorful elements.
In the same bowl, add the peppers, olives, sun-dried tomatoes, mayonnaise, red wine vinegar, Italian seasoning, salt, and pepper. Mix everything carefully until the flavors are well combined. Taste the mixture and adjust the seasoning to your preferences.
