Go Back

Italian Grinder Sandwich with Roasted Garlic Mayo

This sandwich features layers of cured meats, cheese, and sautéed peppers encased in crusty bread, complemented by a roasted garlic mayonnaise. It has a crispy exterior with a tender interior, showcasing a variety of textures from crunchy bread to warm, savory fillings, with distinct flavor enhancements from the garlic mayo.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup mayonnaise plain or store-bought
  • 4 cloves garlic small cloves
  • 1 large bell pepper any color, sliced thin
  • 2 slices Italian bread rolls split lengthwise
  • 2 oz prosciutto or other cured meat optional
  • 2 oz mozzarella cheese sliced
  • 1 tbsp olive oil for sautéing peppers
  • to taste salt and pepper

Equipment

  • Chef's knife
  • Cutting board
  • Skillet or sauté pan
  • Toothpick or small spatula
  • Kitchen brush

Method
 

  1. Peel the garlic cloves and mash them into a smooth paste using a knife or mortar and pestle. Mix the garlic paste into the mayonnaise until fully combined. Set aside to let flavors meld.
    4 cloves garlic
  2. Slice the bell pepper thinly and heat a skillet over medium heat. Add olive oil and sauté the peppers until they are soft and slightly caramelized, about 5-7 minutes. Season with salt and pepper to taste.
    4 cloves garlic
  3. Preheat a grill or griddle to medium-high heat. Lightly toast the split bread rolls until the crust is golden and crisp, about 2-3 minutes per side.
    4 cloves garlic
  4. Layer the sliced mozzarella on the bottom halves of the toasted bread. Top with the sautéed peppers, optional cured meats, and then close the sandwiches with the top halves of the bread.
    4 cloves garlic
  5. Optionally, press the sandwiches briefly on the grill or in a panini press until the cheese melts slightly and the bread is crispy, about 2-3 minutes per side. Remove and let rest for a minute.
  6. Spread the roasted garlic mayo generously on the cut sides of the bread. Serve the sandwich warm, sliced in half if desired, with the garlic mayo visible as a creamy spread.
    4 cloves garlic

Notes

Adjust the amount of roasted garlic in the mayo to taste. For a spicier version, add sliced chili peppers during sautéing.