Menu
GRINDER SALAD
½ head iceberg lettuce
½ small red onion
1 pepperoncini, or 4-5 hot pepper rings
1 garlic clove
2 tbsp mayonnaise
1 tbsp red wine vinegar
2 tbsp parmesan cheese, grated
1/2 tsp Italian seasoning
1/4 tsp oregano
1/4 tsp chili flakes, optional
Pinch salt and pepper, to taste
GRINDER SANDWICH
2 Italian Style Hoagies, or submarine buns
1 medium beefsteak tomato, or tomato of choice
6 slices deli ham
6 slices deli roasted turkey, or chicken
4 slices prosciutto
8 slices capicolla, or salami of choice
8 slices Genoa salami, or salami of choice
6 slices Emborg Natural Emmentaler Slices
2 tbsp parmesan cheese, grated
Prepare the salad ingredients. Shred the iceberg lettuce, slice the red onion thinly, chop the pepperoncini pepper finely, and mince or grate the garlic clove.
In a medium bowl, mix together the mayonnaise, red wine vinegar, parmesan cheese, Italian seasoning, oregano and chili flakes (optional) until well combined.
Add the lettuce, red onion, pepperoncini and garlic to the bowl. Toss until everything is evenly coated. Taste and season with salt and pepper as needed.
Chill the salad in the fridge while you make the sandwich.
GRINDER SANDWICH
Cut each hoagie or submarine bun in half and place them cut-side up on a baking sheet.
Put 3 slices of Emborg Natural Emmentaler Slices on the top half of each bun. Then, layer the deli meat evenly on the bottom halves.
Place the baking sheet in the oven or toaster oven on ‘broil’ for 2-3 minutes until the cheese melts (or air fry at 400°F for 2-3 minutes).
Thinly slice the tomato and layer it on top of the deli meat. Sprinkle the tomatoes with salt.
Add the grinder salad on top and sprinkle grated parmesan cheese.
Close the sandwich and enjoy!
