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Baked Italian Grinder Sandwiches
Flona

Baked Italian Grinder Sandwiches

Baked Italian grinder sandwiches layer savory salami, ham, and pepperoni with melted provolone and mozzarella cheese on garlic herb butter-brushed sub rolls. Topped with roasted red peppers, olives, banana peppers, and fresh basil, then baked until golden and melty. These hot sandwiches are perfect for parties, game day, or family dinners.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 sandwiches
Course: Dinner, Lunch
Cuisine: American, Italian
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

  • 6 Italian sub rolls 8-10 inches each
  • 0.5 cup unsalted butter melted
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp red pepper flakes
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 lb deli-sliced salami Genoa or hard salami
  • 0.5 lb deli-sliced ham
  • 0.5 lb deli-sliced pepperoni
  • 0.5 lb deli-sliced mozzarella cheese low-moisture
  • 0.5 lb deli-sliced provolone cheese
  • 0.25 cup grated Parmesan cheese freshly grated
  • 0.5 cup roasted red peppers sliced, drained
  • 0.25 cup sliced black olives drained
  • 0.25 cup banana peppers sliced, drained
  • 0.25 cup fresh basil leaves

Equipment

  • Large baking sheet
  • Small bowl
  • Pastry brush
  • Serrated knife

Method
 

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Slice Italian sub rolls in half lengthwise, keeping them hinged at the bottom without cutting all the way through. Place cut-side up on the prepared baking sheet.
  3. In a small bowl, combine melted butter, garlic powder, onion powder, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir until well mixed.
  4. Brush the seasoned butter generously onto both cut sides of each roll, making sure to cover all surfaces evenly.
  5. Layer the salami on the bottom half of each roll, folding or ruffling the slices rather than laying them flat. Follow with layers of ham and pepperoni, using the same folding technique.
  6. Add the mozzarella cheese slices over the meats, overlapping slightly to cover completely. Top with provolone cheese slices using the same technique.
  7. Sprinkle grated Parmesan cheese evenly over the provolone. Add the drained roasted red peppers, black olives, and banana peppers, distributing them evenly across all sandwiches.
  8. Tear fresh basil leaves and scatter them over the toppings.
  9. Bake for 10-12 minutes, until cheese is melted and bubbly and the bread edges are golden brown and crispy. Watch carefully to prevent over-browning.
  10. Remove from oven and let rest for 2-3 minutes. Cut each sandwich in half or into smaller portions using a sharp serrated knife. Serve warm.

Notes

Drain all jarred ingredients (peppers, olives) very well and pat dry to prevent soggy sandwiches. Can assemble up to 24 hours ahead and refrigerate before baking. If bread browns too quickly, tent loosely with foil. For parties, cut into thirds or quarters for easier serving. Sandwiches can be reheated wrapped in foil at 350°F for 10 minutes. Store leftovers wrapped in refrigerator up to 3 days.