Lately, I’ve been loving a good sandwich. I don’t know what it is, but give me some good bread, good deli meat, and something crunchy and I’m happy.

So today I’m making this Cajun chicken grinder, and this one might be one of my favorites.

I’m using sliced Cajun chicken and turkey with provolone, then I’m getting that nice and melty on some toasted bread.

But what really makes a grinder for me is the salad. I’m doing shredded lettuce, red onion, banana peppers, pepperoncinis, and tomatoes tossed in a creamy grinder dressing.

And because every good sandwich needs some crunch, I’m adding crispy fried onions right on top.

Look at those layers! This is the kind of sandwich I’d happily pay $15 for somewhere, but it’s so easy to make at home.

If you’ve been in your sandwich era too, save this one because it’s GOOD.

Ingredients:

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Bread

•   Hoagie Roll
•   2 Tbsp Butter
•   1 Garlic Clove 
•   2 Tbsp Grated Parmesan 

Meat & Cheese

•   8-10 Sliced Cajun Chicken
•   6 Slices of oven roasted turkey
•   4 Slices Provolone 

Grinder Salad

•   2 cups Iceberg Lettuce
•   1/4 Small Red Onion
•   1/2 cup Banana Peppers
•   2 tbsp Chopped Pepperoncinis

Grinder Dressing

•   1/4 cup Mayo
•   1 tbsp Grated Parm
•   1 tsp Dijon Mustard
•   1 tsp Red Wine Vinegar
•   1 tsp Pepperoncini Juice ( )
•   1/2 tsp Italian Seasoning
•   Fresh Cracked Black Pepper

Finish

•   1/2 cup Crispy Fried Onions
•   Freshly Grated Parmesan
•   Pinch of Italian Seasoning

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Make the grinder dressing.
   In a small bowl, mix together the mayonnaise, grated Parmesan, Dijon mustard, red wine vinegar, pepperoncini juice, Italian seasoning, and freshly cracked black pepper until well combined.
2. Make the grinder salad.
   Add the shredded iceberg lettuce, thinly sliced red onion, banana peppers, and pepperoncinis to a large bowl. Pour in the grinder dressing and toss until everything is lightly coated. Set aside while you prepare the sandwich.
3. Toast the bread.
   Mix the softened butter with the grated garlic. Spread the garlic butter over the cut sides of the rolls and sprinkle with Parmesan. Toast at 375°F for 4–6 minutes, or until the bread is golden and crisp.
4. Add the meat and cheese.
   Layer the sliced Cajun chicken and oven-roasted turkey onto the bottom half of each roll. Top with provolone and return to the oven for 2–3 minutes, just until the cheese is melted.
5. Build the grinder.
   Pile the grinder salad over the warm chicken, turkey, and melted provolone. Top with a generous handful of crispy fried onions and a little freshly grated Parmesan.
6. Serve.
   Close the sandwich, press it down slightly, and slice in half. Serve immediately while the bread and fried onions are still crispy.