Connecticut Italian Grinder
A crusty Italian roll piled with layered cold cuts, provolone, shredded lettuce, tomato, onion, and a vinegary oil dressing.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 620 kcal
Equipment
- •Bread knife
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 32
- carbs
- 52
- protein
- 30
- calories
- 620
Instructions
- 1
Cut the Italian rolls lengthwise, leaving one side connected. Lightly toast the rolls if you like.
- 2
Drizzle the cut sides of the rolls with olive oil and red wine vinegar.
- 3
Layer the salami, capicola, and provolone into each roll.
- 4
Top the layers with shredded lettuce, tomato slices, and red onion.
- 5
Sprinkle with oregano. Add a little extra oil and vinegar to taste.
- 6
Close the sandwich and slice it in half. Serve right away.
Chef's tips
Lightly toast the roll and add the oil and vinegar first. This builds flavor and keeps the bread from getting soggy.
Storage
Best eaten immediately; if made ahead, keep dressing separate.
Reheating
Not typically reheated; serve cold or at room temperature.
Common mistakes to avoid
- •Adding too much oil and vinegar, which makes the bread soggy
- •Skipping the toasting step, which leaves the bread soft instead of crusty
Serving suggestions
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