Go Back
Baked Italian grinder sandwiches on a baking sheet with bubbling melted mozzarella, provolone, layers of salami, ham, pepperoni, roasted red peppers, and fresh basil

Baked Italian Grinder Sandwiches

Toasted hoagie rolls layered with salami, ham, pepperoni, melty mozzarella and provolone, roasted red peppers, olives, banana peppers, and fresh basil, all brushed with garlic herb butter and baked until golden and bubbly.
Print Recipe Save to Pinterest
Prep Time 28 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course, Sandwiches
Cuisine: American, Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf Italian sub rolls hoagie-style, hinged preferred
  • 0.5 cup unsalted butter melted
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp red pepper flakes
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 lb deli-sliced salami thin-sliced from deli counter preferred
  • 0.5 lb deli-sliced ham
  • 0.5 lb deli-sliced pepperoni
  • 0.5 lb deli-sliced mozzarella cheese fresh deli-sliced for best melting
  • 0.5 lb deli-sliced provolone cheese
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup roasted red peppers sliced
  • 0.25 cup black olives sliced
  • 0.25 cup banana peppers sliced, mild or hot based on preference
  • 0.25 cup fresh basil leaves for garnish and freshness

Equipment

  • Baking sheet
  • Small mixing bowl
  • Pastry brush
  • Serrated knife
  • Oven

Method
 

  1. Preheat your oven to 375°F. Slice the Italian sub rolls in half lengthwise without cutting all the way through, keeping them hinged at the bottom.
  2. Place the rolls open on a baking sheet, cut side up, with space between each one for heat circulation.
  3. Melt the butter and stir in garlic powder, onion powder, dried oregano, dried basil, red pepper flakes, salt, and black pepper until fully combined.
  4. Brush the seasoned butter generously over both cut sides of every roll, covering edges and corners.
  5. Layer salami across the bottom half of each roll, followed by ham, then pepperoni, overlapping slices slightly for full coverage.
  6. Add mozzarella slices over the meat layer, then top with provolone. Sprinkle Parmesan evenly over the cheese. Scatter roasted red peppers, black olives, and banana peppers across the surface. Finish with fresh basil leaves.
  7. Bake for 10 to 12 minutes until the cheese is fully melted and the bread edges are lightly golden. For extra crunch, broil for 1 to 2 minutes watching closely. Rest one minute, slice with a serrated knife, and serve warm.

Notes

Assemble up to 24 hours ahead and refrigerate unbaked. Brush with butter right before baking and add 2 to 3 extra minutes. Store leftovers wrapped in foil in the fridge for up to 3 days or freeze individually for up to 3 months. Reheat wrapped in foil at 350°F for 10 to 12 minutes to restore the crust.