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Baked Italian Grinder Sandwiches

Baked Italian Grinder Sandwiches
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Baked Italian Grinder Sandwiches combine Italian deli meats, melty provolone cheese, and fresh veggies inside crusty rolls, baked to golden perfection. This quick and customizable recipe delivers a satisfying crunch and gooey texture, perfect for family meals or gatherings.

Ingredients

Sandwich Base

  • Italian sandwich rolls (fresh and sturdy, with a soft inside and crispy crust) – 4 rolls

Meats and Cheese

  • Italian deli meats (salami, ham, capicola) – about 6-8 slices total
  • Provolone cheese slices – 6-8 slices

Fresh Vegetables

  • Shredded lettuce – 1 cup
  • Tomato slices – 1 medium tomato, sliced
  • Red onion slices – 1/4 medium red onion, thinly sliced
  • Optional banana peppers or pickles – 1/4 cup

Other Ingredients

  • Italian dressing – 1/4 cup
  • Butter or olive oil (for brushing rolls) – 2 tablespoons melted butter or olive oil

Instructions

  1. Prepare the rolls: Slice each Italian sandwich roll lengthwise, leaving a hinge so that the sandwich holds together. Lightly brush the outside of each roll with melted butter or olive oil to promote a crispy golden crust when baked.
  2. Layer the deli meats and cheese: Evenly layer your chosen Italian deli meats inside each roll, then add generous layers of provolone cheese to ensure a creamy texture when melted.
  3. Add fresh vegetables: Place shredded lettuce, tomato slices, and thin red onion rings into the sandwich for freshness and crunch. Optionally, add banana peppers or pickles for an extra tangy kick.
  4. Drizzle Italian dressing: Pour a moderate amount of zesty Italian dressing over the fillings to brighten and harmonize the flavors.
  5. Bake until melty and crispy: Place the sandwiches on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes until the cheese melts and the bread turns golden and crispy. Watch closely to prevent burning.
  6. Serve warm and enjoy: Remove the sandwiches from the oven, let them rest for a few minutes, then slice and serve while still warm for maximum flavor and texture.

Notes

  • Use fresh, sturdy rolls to prevent sogginess and ensure a great crunch.
  • Avoid overloading fillings to keep sandwiches intact and easy to eat.
  • Brush rolls well with butter or oil for a golden crust.
  • Check sandwiches around 15 minutes while baking to avoid overcooking.
  • Let sandwiches rest after baking to prevent juices from spilling when sliced.

Nutrition

Keywords: Italian sandwich, grinder sandwich, baked sandwich, provolone, deli meats, quick Italian meal, comfort food

Find it online: https://sophiespace.com/baked-italian-grinder-sandwiches-2/