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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
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Place sliced rolls on the prepared baking sheet (if the top half of roll rocks from side to side too much, slice a tiny bit of the top off). Place 1 slice of provolone on each slice of bread. Tear up the remaining slice of provolone to cover any open bread areas.
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Bake in the preheated oven until melted (not browned), about 8 minutes. Remove from oven; leave the oven on.
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Fold two pieces of turkey onto two slices of bread. Fold two pieces of ham onto the other slices of bread.
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Layer 2 slices of soppressata on top of the turkey. Fold 2 slices of prosciutto onto ham. Place four pepperoni pieces on top of each bread half.
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Sprinkle slices with some of the Parmesan cheese. Place back into the oven and let bake until pepperoni is looking crispy, about 12 minutes.
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While slices bake, make the grinder salad. Add mayonnaise, red wine vinegar, garlic, oregano, salt, pepper, and pepper flakes to a bowl. Whisk to combine.
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Add lettuce, onion, and pepperoncinis to the dressing. Toss to coat.
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Remove sandwiches from the oven. Top 2 of the ciabatta slices with tomato slices. Using tongs, place a layer of salad on top of the tomatoes. Sprinkle with more Parmesan cheese.
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Place the non-salad slices on top of the salad ones. Cut each sandwich in half and serve.
Cook's Tip:
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