American · Lunch
New York Italian Grinder Sandwich
New York Italian-American deli tradition reading layered ham, salami, capicola, and provolone piled into a sub roll with shredded iceberg, tomato, red onion, banana peppers, and an oregano vinaigrette for the Manhattan quick lunch handheld classic of sharp salty deli depth.
$
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
720Calories
38gProtein
42gFat
54gCarbs
8gSugar
3gFiber
1840mgSodium
95mgChol
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Instructions
1
Prep
Shred iceberg lettuce into thin ribbons. Slice tomatoes into 5mm rounds. Thinly slice red onion. Drain banana peppers and slice into rings. Whisk together olive oil, red wine vinegar, oregano, Dijon mustard, red pepper flakes, salt, and pepper.
2
Build 1
Split both sub rolls lengthways without cutting through. Drizzle half the oregano vinaigrette across the cut sides of both breads.
3
Build 2
Layer ham, salami, capicola, and provolone down the length of each roll. Top with shredded iceberg, tomato rounds, red onion, and banana peppers.
4
Plate
Drizzle remaining vinaigrette over vegetables on both sandwiches, close the rolls, press gently, halve each on the diagonal, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g (4.2 oz) sliced ham
- 120g (4.2 oz) Genoa salami
- 120g (4.2 oz) capicola
- 100g (3.5 oz) provolone cheese
- 2 crusty Italian sub rolls
- 60g (2.1 oz) jarred banana peppers
- 120g (4.2 oz) iceberg lettuce
- 2 medium ripe tomatoes
- 60g (2.1 oz) red onion
- 90ml (1/3 cup + 1 tbsp) extra-virgin olive oil
- 2 tbsp red wine vinegar
- 2 tsp dried oregano
- 1 tsp Dijon mustard
- 0.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 0.5 tsp red pepper flakes