Cold Prep:

1. First, make the grinder salad. Mix together the thinly sliced or grated lettuce with the onions, pepperoncini, grated Parmesan, mayonnaise, Italian seasoning, minced garlic, pickle juice from the pepperoncini jar, and red wine vinegar. Toss everything in a bowl and mix until the ingredients are thoroughly combined and coated in that luscious Italian dressing. Set the grinder salad aside and start assembly of the Italian subs.
2. Split your selected Italian bread, hoagie rolls or ciabatta rolls and open each into two halves, split sides up. Build your cold Italian sub from the bottom up.
3. Start with a slice of aged Provolone or your favorite sliced cheese on the bottom of the sandwich.
4. Top the cheese with 1/4 lb. (or less) of thinly sliced Italian meats from your favorite deli. Adjust the amount of meat to the appetite of the person eating it. Try to mix two, three, or even more varieties for the best flavor.
5. Place a few thin slices of Roma tomato on top of the meat.
6. Now top everything with a scoop of grinder salad and close the sandwich by covering it with the top half of the bread.
7. Slice and enjoy!

Hot Prep:

(Note: We use a second slice of cheese on each sandwich when preparing them hot.)

1. Preheat your oven to low broil.
2. Make the grinder salad as directed in Step 1 of the instructions for Cold Prep.
3. Split the bread loaf or rolls and lay them out on a sheet tray, sliced sides facing up.
4. Place sliced Provolone on the top half of each roll and top the cheese with one-half of the Italian meat for each sandwich.
5. Repeat that procedure with the bottom half of the roll for each sandwich.
6. Heat the Italian grinder in the oven until the roll is toasty, the cheese is melted and the deli meat is warm. It will only take a few minutes so keep an eye on it.
7. Pull the baking sheet out of the oven and add sliced tomatoes and a scoop of Italian grinder salad to the bottom half of each sandwich.
8. Close each hearty sandwich, slice and serve.