Go Back Email Link
–+ servings
Chopped Grinder Fried Toast on a plate.
Print

Chopped Grinder Fried Toast

A hearty open-faced, olive-oil sourdough fried toast piled high with Italian grinder staples of deli meats, cheese, and peppers. Delicious and filling!
Course Sandwich
Cuisine American
Keyword chopped grinder, fried toast
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 1
Author Karen Gibson

Ingredients

  • 1 slice sourdough bread
  • Extra virgin olive oil
  • 1 cup roughly chopped iceberg or romaine lettuce
  • 3 slices deli ham
  • 3 slices Genoa salami
  • 3 slices roasted turkey
  • 2 slices white American cheese
  • 1/4 cup halved cherry tomatoes
  • 1/4 cup roughly chopped roasted red peppers
  • 2 tablespoons slivered red onions
  • 2 tablespoons sub dressing*
  • 2 tablespoons mayo
  • Dried Italian herb blend
  • Freshly ground black pepper
  • Balsamic glaze or reduction

Instructions

  • Heat a small skillet over medium heat, until drops of water flicked on the surface sizzle away on contact.
  • Drizzle the oil in zig-zags across one side of the bread. Lay the bread oil side down in the center of the skillet. Press gently on the slice to ensure maximum contact with the pan.
  • Let the bread toast on the one side for several minutes. Check periodically by carefully lifting up a corner of the bread and examining the underside. You're looking for a nice, golden brown across the surface.
  • When the first side is ready, drizzle more oil over the second side (the "up" side) and flip the bread. Again, let the bread toast until that side is golden brown. Remove to a plate to cool.
  • While the bread is toasting, heap the lettuce, deli meats and cheese, peppers, and tomatoes on a cutting board. Sprinkle the sub dressing over the stack and top with the mayo.
  • Use a chef's knife to chop through the stack, folding and mixing as you go, so that everything is coated with the condiments and cut into small pieces (think, chopped chef's salad in texture).
  • Spread the grinder "salad" thickly on the fried toast. Season with a pinch of Italian herbs and black pepper. Finish with a drizzle of the balsamic glaze.

Notes

* Grocery stores often sell bottled submarine dressing, which is extra virgin olive oil, red wine vinegar and italian seasonings. I keep a bottle in my fridge, but you can simple sub a drizzle of olive oil, a quick pour of red wine vinegar and 1 teaspoon of Italian herb blend instead.