Grinder Grilled Cheese Sandwich (Printable Version)
# What You'll Need:
→ Sandwich
01 -
4 slices sourdough bread (hoagie rolls or bread of choice)
02 -
8-10 slices cheese (havarti, gruyere, sharp cheddar, or mozzarella)
03 -
1 lb deli sliced cold cuts (combination of turkey, ham, salami, pepperoni)
04 -
5 tablespoons butter, softened
05 -
3 tablespoons freshly grated parmesan cheese
06 -
1/4 teaspoon garlic powder
07 -
1 small tomato, sliced (optional)
→ Grinder Salad Topping
08 -
3 tablespoons mayonnaise
09 -
1 tablespoon red wine vinegar
10 -
1/4 cup freshly grated parmesan cheese
11 -
1/4 teaspoon garlic powder
12 -
3/4 teaspoon italian seasoning
13 -
1/2 teaspoon freshly cracked pepper
14 -
1/2 head iceberg lettuce, finely shredded
15 -
1/4 red onion, thinly sliced
16 -
1/3 cup banana peppers, chopped
# How to Make It:
01 -
Mix together the partially melted butter with 4 tablespoons grated parmesan and garlic powder. Spread the mixture on the outside of each piece of bread.
02 -
Place a single layer of cheese onto the bottom slice of bread. Pile on the meats and finish with a top layer of cheese. Optionally, add a third layer of cheese in the middle between the turkey and salami. Top with the second slice of bread, buttered side facing up.
03 -
Place sandwich in a nonstick skillet over low heat to ensure the cheese melts before the bread toasts. Cook for approximately 5-6 minutes per side, flipping just once, for a total cooking time of about 10 minutes.
04 -
While the sandwich is toasting, make the dressing in a large mixing bowl. Combine the mayo, vinegar, seasonings and parmesan. Mix together and adjust seasoning if needed.
05 -
Add the shredded lettuce, red onions and banana peppers to the dressing bowl, tossing everything together with tongs until well coated.
06 -
Once the sandwich is toasted and golden brown on each side, transfer to a serving plate. Open the sandwich, add the grinder salad (and tomato slices if using). Close the sandwich, slice in half and serve immediately.
# Handy Tips:
01 -
If making ahead, leave the salad off until just before serving to maintain crispness.