Italian Grinder Recipe

Prepare bread

Preheat oven to 350°F (175°C) if toasting. Slice the 12-inch baguette lengthwise, leaving a hinge if desired, or cut into two equal halves. If you prefer a warm sandwich, lightly butter the cut surfaces (use up to 1 tbs butter) and place cut-side up on a baking sheet. Toast in the oven for 5–7 minutes until lightly golden.

Make dressing

In a small bowl combine 3 tbs mayonnaise, 1 tbs Dijon mustard, 1 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper. Whisk until smooth and emulsified. Taste and adjust salt or vinegar if needed.

Spread about two-thirds of the dressing evenly over the bottom half of the bread and reserve the remainder for the top half.

Arrange meats

Layer the sliced prime rib (6 oz) evenly across the dressed bottom half of the bread. Fold or fan the 3 oz pepperoni and 3 oz salami on top of the prime rib to create even coverage and flavor balance.

Add cheese

Place 4 slices of provolone cheese over the meats, overlapping slightly to cover the sandwich. If you toasted the bread and want the cheese melted, return the open sandwich to the oven for 1–2 minutes until the provolone softens (watch closely so bread doesn't overbrown).

Prepare produce

Lightly season the tomato and red onion slices with 1/4 tsp salt and 1/4 tsp black pepper; let sit 1 minute to macerate for better flavor. Shred or tear 1 cup lettuce and pat dry.

Layer the tomato slices over the cheese, followed by the red onion, shredded lettuce, and 4 sliced pepperoncini. If using, add 2 tbs sliced banana peppers for extra tang.

Spoon the remaining dressing over the top half of the bread or brush lightly to taste. Sprinkle optional 1/2 tsp crushed red pepper flakes over the sandwich if you want heat.

Close the sandwich, pressing gently to compact the layers. For easier serving, cut the whole sandwich into 2 or 3 portions using a serrated knife.

Serve immediately. If making ahead, wrap tightly in parchment and refrigerate up to 4 hours; add lettuce just before serving to avoid sogginess.