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Extreme close-up of the golden-brown toasted hoagie roll and melted mozzarella spots on a Baked Italian Grinder.

Baked Italian Grinder: The Ultimate Crispy, Melty Deli Classic

This Baked Italian Grinder features layers of folded Genoa salami, ham, and pepperoni topped with a thick blanket of bubbly mozzarella on a toasted hoagie roll. A high-heat oven finish ensures maximum crunch and flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 slices
Course: Dinner, Lunch
Cuisine: Italian-American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Components
  • 1 10-inch (25cm) Hoagie Roll Italian-style
  • 3 oz (85g) Genoa Salami Thinly sliced
  • 3 oz (85g) Deli Ham Thinly sliced
  • 1.5 oz (42g) Pepperoni Sliced
  • 4 oz (113g) Mozzarella Cheese Low-moisture, freshly shredded
  • 1 tsp (1g) Dried Oregano Flakes
  • 1/2 tsp (1g) Crushed Red Pepper Adjust to heat preference
  • 1 tbsp (14g) Butter Salted, softened

Equipment

  • 1 Baking Sheet With wire rack if possible
  • 1 Serrated Knife For clean diagonal cuts

Method
 

Assembly and Baking
  1. Preheat oven to 400°F (200°C). Split the hoagie roll lengthwise, keeping the hinge intact, and place on a baking sheet. Optionally spread butter on the interior.
  2. Fold the Genoa salami into 'S' shapes and layer on the roll. Add ham, then top with pepperoni slices.
  3. Cover the meats with a heavy layer of mozzarella. Bake for 8-10 minutes until cheese is bubbly and bread is golden. Broil for 60 seconds for toasted spots.
  4. Remove from oven, sprinkle with oregano and red pepper flakes. Rest for 2 minutes, then slice diagonally.

Notes

Use a serrated knife for the final cut to keep the layers intact.
Freshly grating your mozzarella ensures a much better melt than pre-shredded cheese.