Turkey Grinder Recipe

Prepare rolls

Slice the 4 Italian or hoagie rolls horizontally, leaving a hinge if you prefer; open them and lightly toast cut sides under a broiler or in a dry skillet until lightly golden, about 1–2 minutes. Remove and set aside.

Make spread

In a small bowl combine 6 tbs mayonnaise, 2 tbs Dijon mustard, 1 tbs olive oil, 1 tsp red wine vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and emulsified. Taste and adjust seasoning.

Spread about 1.5 tbs of the mayonnaise-mustard mixture on the bottom half of each toasted roll and a thin smear on the top half.

Warm turkey (optional): If you prefer the turkey warm, arrange slices in a skillet over medium heat with a teaspoon of olive oil just until warmed through, about 2–3 minutes, or briefly place on a baking sheet under a 350°F/175°C oven for 5 minutes. Otherwise use cold slices directly.

Layer the turkey evenly over the spread on the bottom half of each roll, dividing the 12 oz among the 4 rolls (about 3 oz per sandwich).

Top the turkey with 2 slices of provolone per roll (8 slices total). If you warmed the turkey, place the assembled open sandwiches under the broiler or in a hot oven for 1–2 minutes to gently melt the cheese—watch closely to avoid burning.

Prepare vegetables: Rinse and dry lettuce and tear or chop into sandwich-size pieces to equal about 1 cup per roll. Slice the tomatoes into 1/4-inch rounds and slice the red onion thinly; separate rings. If using pickles or pepperoncini, slice or leave whole depending on preference.

Layer the tomato slices over the melted provolone (or directly on the turkey if not melting). Season tomatoes lightly with a pinch of salt and a few cracks of black pepper. Add a layer of lettuce over the tomatoes, then scatter a tablespoon or so of pickles or pepperoncini on each sandwich if using.

Sprinkle each sandwich with about 1/8 tsp dried oregano and, if you like heat, a light pinch (~1/16 tsp) of crushed red pepper flakes.

Close each roll, press gently to compact the fillings, and slice each grinder in half on the diagonal. Serve immediately.