Spicy Italian Grinder Sub
By Dominic Lamirande
Crispy and spicy Italian-style grinder sandwich: crusty bread loaded with mortadella, salami, pepperoncini, pickles, provolone, and a creamy Italian bomba sauce. Ready in 10 minutes!
Spicy Italian Bomba Grinder Sub
Inspired by the famous grinder sub, that legendary American-Italian deli sandwich known for its crusty bread, generous charcuterie, and punchy sauce, this sandwich delivers an explosion of flavors in just 10 minutes. Originally, the name refers to the firm crust of Italian bread that you have to “grind” your teeth through.
Loaded with mortadella, salami, and provolone cheese, this sandwich gets all its character from a creamy Italian bomba sauce. Bomba is a spicy condiment made from Calabrian chili peppers and finely chopped vegetables.
To balance the heat of the pepperoncini and pickles, I add a generous mountain of GoodLeaf micro-arugula. It adds crunch, a peppery kick, and a burst of freshness!
One of the greatest perks of this recipe? It is completely customizable to suit your cravings! Easily switch up the cold cuts, vegetables (lettuce, microgreens, or others), type of cheese, spice level, and more.
Tips for a perfect recipe:
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Ruffle the charcuterie: don’t lay the mortadella and salami completely flat. Crumple or fold each slice to create volume and folds that trap the sauce, making the sandwich much more tender and satisfying in every bite.
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Adjust the spice level: italian bomba varies in intensity depending on the brand. Mix the condiment into the mayonnaise gradually to find the heat level that works best for you.
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Keep the greens fresh: add the micro-arugula at the very last minute, just before closing the sandwich, to keep it crisp and maintain its texture.
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Add a splash of vinegar or brine before closing: this is the secret to a truly great sub! I use pickled red onion vinegar, but any vinegar or pickle brine will work wonders.
Why make this recipe?
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The signature sauce that elevates any sandwich: creamy, spicy, and tangy Italian bomba condiment. This is the secret ingredient that makes the sandwich!
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Fast and practically no-cook: assembled in just 10 minutes, making it the ultimate quick lunch!
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The perfect balance of textures: the contrast between the crusty bread, tender cold cuts, crunchy pickles, and fresh microgreens delivers an amazing texture in every bite.
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Bold flavor profile: the Italian bomba sauce adds a kick that awakens traditional charcuterie without masking its flavors.
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Completely customizable: a foolproof base formula that is easy to adapt based on what’s in your fridge, whether you want to adjust the spice level or mix up the cheeses and cured meats.
In a small bowl, whisk together the mayonnaise, Italian bomba, chopped pickle, lemon zest and juice, brine, oregano (if using), salt, and pepper. Taste and adjust the spice level to your liking.
Remove some of the soft crumb from the center of the bread to create a nice channel for all the fillings.
Lightly toast the open-faced bread in the oven or toaster until golden and warm.
Generously spread both sides of the hollowed-out bread with the bomba sauce. Lay the slices of provolone or smoked gouda flat on the bottom half of the bread.
Ruffle and fold the slices of mortadella and salami on top of the cheese to create plenty of volume and texture.
Top the charcuterie with the sliced pepperoncini, pickles, and a mountain of fresh micro-arugula.
Pro tip: Drizzle a small spoonful of your choice of vinegar or brine over the greens (I use pickled red onion vinegar).
Close the sandwich, press down gently, cut in half, and serve immediately!
Bon appetit and enjoy!
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