Grinder Recipe

Preheat and prepare roll

Preheat the oven to 375°F (190°C) on the bake or convection setting. Slice the sub roll lengthwise, leaving a small hinge if desired. Spread the softened butter evenly on the cut interior surfaces of the roll.

Sauté vegetables

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add the thinly sliced onion and green pepper, season with 1/8 teaspoon salt and a pinch (about 1/16 teaspoon) black pepper. Sauté, stirring occasionally, until vegetables are softened and slightly caramelized, about 5–7 minutes. Remove from heat.

Assemble sandwich

If using, spread 1 tablespoon mayonnaise on the bottom half of the roll and 1 teaspoon Italian dressing on the top half (or skip for a simpler sandwich). Place the 4 ounces of sliced roast beef evenly on the bottom half of the roll. Spoon the sautéed onions and peppers over the meat in an even layer.

Add cheese and toast

Top the vegetables and meat with 1/2 cup shredded mozzarella (or place provolone slices across the sandwich to cover). Close the sandwich slightly so contents settle but leave it open enough for even baking. Place the assembled sandwich on a baking sheet, cut-side up (or on its side if you prefer the top cheese to brown). Bake in the preheated oven for 6–10 minutes, until the cheese is melted and the roll edges are lightly toasted. For a crisper top, switch the oven to broil for 1–2 minutes while watching closely to prevent burning.

Finish and serve

Remove the sandwich from the oven. Let rest 1 minute, then slice into halves if desired. Serve hot.