Italian Grinder Salad Sub Sandwiches

• 8 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced cucumbers
• 1/2 cup sliced bell peppers
• 1/2 cup shredded mozzarella cheese
• 1/2 cup pepperoni slices
• 1/2 cup salami slices
• 1/4 cup ham slices
• 1/4 cup Italian dressing
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 4 sub rolls, lightly toasted

Steps

1. 1 In a large bowl, combine mixed greens, cherry tomatoes, cucumbers, and bell peppers.
2. 2 Add pepperoni, salami, and ham to the bowl.
3. 3 In a small bowl, whisk together Italian dressing, red wine vinegar, and oregano.
4. 4 Pour the dressing over the salad and toss to coat.
5. 5 Divide the salad among the toasted sub rolls.
6. 6 Top each with mozzarella cheese and serve immediately.

Equipment

• Large bowl
• Whisk
• Cutting board
• Knife

Variations

• Add olives or banana peppers for extra zing.
• Swap out meats for turkey or roasted chicken for a lighter option.

Substitutions

• Use balsamic vinaigrette in place of Italian dressing.
• Substitute dairy-free cheese for a vegan option.

Pairings

• Potato chips
• Fresh fruit salad
• Italian soda

Nutrition

Tips

• For extra flavor, let the salad marinate in the dressing for 30 minutes before serving.
• Use gluten-free sub rolls for a gluten-free option.

Storage

Store leftovers in an airtight container in the fridge for up to 24 hours. The salad holds up best when stored separately from the sub rolls.

Freezing: This salad does not freeze well due to the bread and fresh vegetables.

Serving Suggestions

• Serve with a side of potato chips or a fresh fruit salad.
• Pair with a cold Italian soda for a refreshing meal.

FAQ