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A close-up shows delicious, melty Baked Italian Grinder Sandwiches, perfect for a satisfying meal.

BEST BAKED ITALIAN GRINDER SANDWICHES

This recipe delivers the perfect baked Italian grinder sandwich with a balance of flavor, texture, and structural integrity. It focuses on preventing soggy bread and achieving evenly melted cheese, resulting in a craveable, melty, and savory experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large loaf approx. 24 inches
  • 1/2 pound thinly sliced ham
  • 1/2 pound thinly sliced salami
  • 1/2 pound thinly sliced pepperoni
  • 1/4 pound provolone cheese, sliced
  • 1/4 pound mozzarella cheese, sliced
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup chopped banana peppers optional
  • Olive oil, for brushing

Equipment

  • Oven
  • baking sheet
  • aluminum foil
  • knife
  • cutting board
  • small bowl
  • whisk
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat oven to 375°F (190°C). Slice the loaf of bread horizontally, creating a top and bottom half.
  2. In a small bowl, whisk together mayonnaise, red wine vinegar, Dijon mustard, oregano, garlic powder, and red pepper flakes (if using).
  3. Spread this mixture evenly over both the top and bottom halves of the bread.
  4. On the bottom half of the bread, layer the ham, salami, and pepperoni. Ensure the meats are distributed evenly.
  5. Top the meats with provolone and mozzarella cheese slices. Sprinkle grated Parmesan cheese over the top.
  6. If using, sprinkle the chopped banana peppers over the cheese.
  7. Carefully place the top half of the bread over the cheese and meats.
  8. Brush the top of the bread with olive oil.
  9. Wrap the entire sandwich tightly in aluminum foil. Bake for 20 minutes.
  10. Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the bread is golden brown.
  11. Let the sandwich rest for 5-10 minutes before slicing and serving.

Notes

For best results, use a low-moisture mozzarella to prevent sogginess. Layer the meats and cheese evenly for consistent flavor. Wrapping in foil initially helps the cheese melt evenly, while removing the foil at the end crisps the crust. The sandwich can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.