Grinder salad sandwich
Discover the delightful flavors of a grinder salad sandwich, packed with fresh vegetables, savory meats, and zesty dressings. A culinary delight in every bite!
Ingredients:
- 4 whole-wheat hoagie rolls
- 280g thinly sliced lower-sodium deli turkey (see Tip)
- 4 slices thin slices provolone cheese, halved (60g total)
- 2 cups chopped iceberg lettuce, packed
- 170g multicolored baby bell peppers, thinly sliced (about 1 1/2 cups)
- 8 thin slices tomato (1 medium)
- 1 cup thinly sliced red onion
- 2 tablespoons chopped fresh flat-leaf parsley
- ¼ cup mayonnaise
- 3 tablespoons red-wine vinegar
- 2 teaspoons salt-free Italian seasoning
Instructions:
- Place the oven rack in the middle position and preheat the oven to 425°F. Prepare a large baking sheet with rims by lining it with parchment paper.
- Slice the rolls horizontally. Arrange them with the cut side facing up on the baking sheet. Distribute the turkey evenly on the bottom halves of the rolls and place two half-slices of cheese on top. Set aside.
- In a medium bowl, mix together lettuce, bell peppers, tomato, onion, and parsley. In a small bowl, whisk mayonnaise, vinegar, and Italian seasoning until well combined. Drizzle the dressing over the salad mixture, toss to coat, and let it sit for 5 minutes.
- Bake the sandwiches until the cheese has melted, the turkey is heated through, and the tops of the rolls are crispy, approximately 8 minutes.
- Spread about 1 cup of the salad mixture on top of each sandwich bottom. Place the roll tops on the sandwiches and cut them in half widthwise. Serve immediately.
Summary:
- Calories: 1741 kcal
- Fat: 98 g
- Protein: 107 g
- Carbs: 104 g
- Potassium: 1809 mg
- Magnesium: 184 mg