Vegan Italian grinder sandwich

Name: Vegan Italian grinder sandwich
Prep time: 15 minutes
Yield: 2
Ingredients: 2 hoagie-style sandwich rolls; 2 tablespoons vegan butter, softened; 1 teaspoon garlic powder; 6 slices vegan provolone, halved; 12 vegan deli slices (any variety or a mix); 1 beefsteak tomato; salt and black pepper, to taste; 0.25 cup vegan mayonnaise; 2 garlic cloves, grated; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon Italian seasoning; 0.25 teaspoon red pepper flakes; 0.25 teaspoon salt; 0.125 teaspoon black pepper; 0.25 cup sliced pepperoncini or banana peppers, drained; 0.25 medium red onion, thinly sliced; 2 cups shredded iceberg lettuce (about ½ head); 2 tablespoons grated vegan Parmesan, or to taste

One bite makes it easy to see why the Italian grinder sandwich became a TikTok sensation. The signature topping, a creamy, tangy salad of shredded lettuce, peppers, and onion, turns a classic deli-style sub into a stacked sandwich that gets more craveable with every bite.

Our vegan Italian grinder sandwich starts with garlic butter spread over hoagie rolls, which toast in the oven while the vegan provolone melts. Then they’re loaded with plant-based deli slices and seasoned tomatoes before getting a generous pile of the crisp, creamy, and zesty grinder salad.

Easy enough for a weekday lunch, this sandwich also makes a crowd-pleasing addition to game day. Use long baguettes or French loaves to make larger sandwiches, then cut them into shareable portions. However you serve it, keep the napkins handy, because this juicy sandwich is worth getting a little messy for.

Preparation Time: 15 minutes

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Ingredients

SERVINGS:

Calories: 820 Protein: 23 g

Sandwiches

2 hoagie-style sandwich rolls
2 tablespoons vegan butter, softened
1 teaspoon garlic powder
6 slices vegan provolone, halved
12 vegan deli slices (any variety or a mix)
1 beefsteak tomato
salt and black pepper, to taste

Grinder salad

0.25 cup vegan mayonnaise
2 garlic cloves, grated
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
0.25 teaspoon red pepper flakes
0.25 teaspoon salt
0.125 teaspoon black pepper
0.25 cup sliced pepperoncini or banana peppers, drained
0.25 medium red onion, thinly sliced
2 cups shredded iceberg lettuce (about ½ head)
2 tablespoons grated vegan Parmesan, or to taste

Preparation

Preheat the oven: Preheat the oven to 425°F.
Prep the rolls: Slice the rolls lengthwise and arrange them cut side up on a baking sheet.
Make the garlic butter: In a small bowl, stir together the vegan butter and garlic powder. Spread evenly over the cut sides of the rolls.
Add the cheese and toast: Arrange 3 provolone halves on each roll half, overlapping as needed. Bake for 5 to 6 minutes, until the bread is toasted and the cheese has softened or melted.
Season the tomato: Meanwhile, slice the tomato and season lightly with salt and pepper.
Make the grinder salad: In a large bowl, whisk together the vegan mayonnaise, garlic, red wine vinegar, Dijon mustard, Italian seasoning, red pepper flakes, salt, and black pepper. Stir in the pepperoncini and red onion, then add the lettuce and toss to coat.
Layer the sandwiches: Top the bottom half of each roll with 6 deli slices and 2 tomato slices.
Add the salad: Divide the grinder salad over the tomatoes and sprinkle with vegan Parmesan. Close with the top halves of the rolls.
Serve: Cut each sandwich in half with a serrated knife and serve right away.

An open-faced vegan Italian grinder sandwich piled with creamy grinder salad, red onion, and pepperoncini over tomato slices, with folded vegan deli slices and a plate of tomatoes behind it.

Tips

Choose sturdy bread: Hoagie-style rolls hold up to the juicy grinder salad. For sharing, use long baguettes or French loaves and cut them into smaller portions.
Use a serrated knife: It slices the rolls and finished sandwiches cleanly without squashing the bread or pushing out the fillings.
Have everything ready: Prep the fillings before the rolls come out of the oven, so you can stack, slice, and enjoy right away.
Toss the salad last: Wait until you’re ready to assemble before tossing the lettuce with the dressing, so it stays crisp.
Warm the deli slices: For a warm filling, layer the deli slices under the cheese on the bottom halves before baking. Adjust the baking time as needed.
Watch the cheese, not the clock: Vegan cheeses melt differently by brand. Look for softened cheese and toasted bread as your cues, rather than baking until the rolls get too dark.
Make it extra stacked: Add more deli slices for a heartier sandwich, or mix a few varieties, like ham, turkey, or salami-style slices.
Customize your toppings: Dill pickle chips, sliced olives, or extra pickled peppers are all great additions.
Adjust the heat: Leave out the red pepper flakes for a milder dressing, or add more for a spicy kick.
Easy swaps: Use shredded romaine instead of iceberg, sweet onion instead of red, and white wine or apple cider vinegar instead of red wine vinegar. Banana peppers or chopped dill pickles can replace the pepperoncini, and meltable vegan mozzarella works in place of provolone.
No vegan butter? Brush the rolls with olive oil mixed with the garlic powder.
Meal prep: Make the dressing up to 1 day ahead and the garlic butter up to 1 week ahead, storing each in an airtight container in the refrigerator. Slice the red onion up to 3 days ahead.
Storage: Assembled sandwiches are best enjoyed right away. Store leftover ingredients separately in airtight containers in the refrigerator, and keep leftover dressing for up to 3 days