Italian Deli Grinder Salad Recipe
Prep Time:
30 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • 4 slices day-old Italian bread
  • 2 tablespoons butter, melted
  • ½ teaspoon garlic powder
  • ⅓ cup thick mayonnaise (such as Kewpie)
  • 3 tablespoons red wine vinegar
  • 2 tablespoons pepperoncini brine
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 large clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon freshly ground black pepper
  • 6 ounces mixed Italian cured meats (Genoa salami, capicola, prosciutto)
  • 4 ounces sliced smoked provolone
  • 6 cups shredded romaine lettuce
  • 1 cup halved mixed-color cherry tomatoes
  • ½ cup peeled and sliced cucumber
  • ¼ cup thinly sliced red onion
  • ¼ cup pepperoncini slices
  • ¼ cup finely grated Parmesan
Directions
  1. Preheat the oven to 350 F.
  2. Line a baking sheet with parchment paper.
  3. Slice the bread into cubes and place in a bowl.
  4. Mix together the melted butter and garlic powder until smooth.
  5. Add the garlic butter to the bread cubes and toss to coat.
  6. Spread the bread in an even layer on the prepared baking sheet.
  7. Bake the croutons for 15 minutes or until golden brown and crisp. Set aside to cool.
  8. Combine the mayonnaise, vinegar, brine, olive oil, Dijon, lemon juice, garlic, oregano, salt, pepper flakes, and black pepper in a bowl and whisk together until smooth.
  9. Cut the meats into bite-sized pieces.
  10. Cut the provolone into strips or squares.
  11. In a large bowl, toss together the romaine, meats, provolone, tomatoes, cucumber, red onion, and pepperoncini slices.
  12. Add enough dressing to coat.
  13. Finish the salad with the grated Parmesan and some of the croutons.
  14. Serve the salad with extra dressing and croutons on the side.