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Easy Baked Italian Grinder Sandwiches

A hot, savory sub loaded with deli ham, salami, pepperoni, marinara sauce, and melted provolone cheese, baked until perfectly crispy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large Italian sub rolls or bread loaves Split lengthwise
  • ½ cup marinara sauce For rich tomato moisture
  • 8 slices provolone cheese Divided use
  • 8 slices deli ham Mild and thinly sliced
  • 12 slices Genoa salami Savory cured meat layer
  • 16 slices pepperoni Adds a light spicy kick
  • 8 slices dill pickle rounds Provides a sharp tangy crunch
  • ¼ cup fresh basil leaves Aromatic herb finish

Equipment

  • 1 Rimmed baking sheet Holds sandwiches easily
  • 1 Parchment paper Prevents cheese sticking
  • 1 Aluminum foil Traps melting heat
  • 1 serrated knife For neat slicing

Method
 

  1. Slice your large Italian sub rolls horizontally using a sharp serrated bread knife, keeping the back edge attached to form a pocket.
  2. Place the opened loaves flat onto a large baking sheet lined with clean parchment paper to prevent sticking.
  3. Spread half a cup of rich marinara sauce evenly across the interior surfaces of both open loaves.
  4. Layer four slices of provolone cheese flat across the bottom halves to create a protective barrier for the bread.
  5. Arrange your deli ham, Genoa salami, and pepperoni slices tightly in overlapping rows over the cheese base.
  6. Tuck your dill pickle rounds and fresh basil leaves neatly between the layered meats for balanced texture and flavor.
  7. Top with the remaining four provolone slices and close the upper halves of the loaves firmly over your fillings.
  8. Cover the baking sheet loosely with aluminum foil and bake at 200°C for ten minutes until the cheese is melted.
  9. Remove the foil carefully and bake uncovered for three additional minutes until the top crust is crisp and golden brown.

Notes

Bake under foil first to ensure the cheese melts completely without burning the top of your crusty Italian bread loaves.