Grinder Salad Sandwich

Step 1

Preheat oven to 375º. Slice loaf in half lengthwise, then scoop out insides of each half, leaving a well; reserve insides for another use.

Step 2

Arrange hollowed-out halves on a sheet tray.  Top one half with provolone and/or fontina, then the other with layers of ham and cured meat. Bake until cheese is melty and meat has started to blister, 12 to 15 minutes.

Step 3

While sandwich toasts, in a small bowl, whisk mayonnaise, garlic, vinegar, oregano, salt, black pepper, red pepper flakes, and sugar until thoroughly combined.

Step 4

In a large bowl, toss lettuce, onion, giardiniera, and banana peppers. Add desired amount of dressing, then toss again until coated and thoroughly combined. (This should be a wet, mayo-y salad, so don’t be stingy on the dressing!)

Step 5

Top meat half of sandwich with a good dusting of Parmesan and tomatoes. Cover tomatoes with a good amount of grinder salad, then close with cheese half.

Step 6

Slice sandwich into servings. Serve with any remaining grinder salad and chips alongside.