Veggie Grinder Recipe
This delicious veggie grinder is made with mozzarella and provolone, then piled high with vegetables for a satisfying sandwich that only takes minutes to make!
My dad is from New England, where these sandwiches are known as grinders. In other places, they might be known as a Hero, a Hogie, or a Sub. If you really want to get into the nitty-gritty of definitions, you can check out this article by Eater. But whatever you want to call it, it’s delicious!
What’s on a Veggie Grinder?
I was inspired by the viral TikTok Grinder Salad Sandwich. While all the videos I saw had sandwiches piled high with meat, it was the salad on top that was really the star of the show. So I decided to put a vegetarian twist on it and make a meat-free version of this grinder. It was so good and now I’m hooked on these vegetarian sandwiches!
What’s the best bread for a grinder?
I recommend buying hoagie rolls, which are soft with a slightly crusty exterior. They’re hearty enough that they can stand-up to lots of toppings, but they’re not too tough or chewy. Since we want to really load up the sandwich with toppings, I don’t want a bread that is too heavy or dense. I snagged these rolls in the bakery section of my local grocery store.
How to Make Veggie Grinders
Tips and Tricks
- I liked using a combination of mozzarella and provolone, but you could substitute another cheese if you like. You could even use vegan cheese like Chao or Follow Your Heart slices.
- I love the spicy kick of the pepperoncini but if you want a more mild flavor, you can cut back on the amount. (I added extra because I like it hot!)
- If you don’t have romaine, you can substitute iceberg lettuce. But I think it’s best with a leafy green that has a little crunch!
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Veggie Grinder Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 sandwiches 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
This delicious veggie grinder is made with mozzarella and provolone, then piled high with vegetables for a satisfying sandwich that only takes minutes to make!
Ingredients
- 2 hoagie rolls (about 8″ each)
- 4 slices provolone
- 1/2 cup shredded mozzarella
- 2 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- 1/2 teaspoon oregano
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped pepperoncini
- Pinch crushed red pepper flakes
- Pinch of salt
- 1 head romaine, thinly sliced
- 1 large tomato, thinly sliced
Instructions
- Preheat oven to 375 degrees.
- Slice the grinder rolls in half and top with provolone and mozzarella.
- Bake the grinder in the oven for 7-9 minutes or until the cheese is melted.
- In a large bowl, whisk together the mayonnaise, red wine vinegar, oregano, Italian seasoning, garlic powder, pepperoncini, red pepper flakes, and salt.
- Toss the romaine with the salad dressing.
- Top each grinder with tomatoes and then add the lettuce mixture on top. Serve immediately.
Can’t wait to try this! I’ll get the ingredients today!
Hope you love it, Treesa!!
This was delicious ! We added some sliced red onion as well. Thanks for such a great sandwich! Totally hit the spot!
Such a hearty sandwich, loved how simple it is to make. Perfect for my breakfast and even brunch.
Looks great, my doctors don’t permit me white bread, rolls, or buns (hoagies). But an occasional whole wheat/multigrain wrap or pita, (have to watch my glycemic index), is but I could see serving it as a bowl meal with cold whole wheat couscous or quinoa. Just cut things up a little. I cold even add some radishes, or carrot shreds too. Both cheese choices are spot on. Flavorful, but I can get lower fat versions of both and use light mayo mixed with nonfat yogurt. Or use Olive oil instead. I have to keep down saturated fats. On special occasions I could relax the regime, this looks great, like so many of your recipes I have,