YIELD: 6-8 Servings | TIME: 35 minutes
Crunch Grinder Sub

Crunch Grinder Sub


  • 1 cup Kewpie mayonnaise
  • 2 Tbsp rice vinegar
  • 3 Tbsp Spicy Crunch
  • ¼ cup chopped spicy pepperoncini
  • ¼ red onion, thinly sliced
  • 1 head iceberg lettuce, shredded
  • 1 Large loaf of rustic Italian bread
  • 10 ea. Provolone cheese, sliced
  • 10 ea. Ham, thinly sliced
  • 6 ea. Soppressatta salami, thinly sliced
  • 6 ea. Genoa salami, thinly sliced
  • 6 ea. Deli-sized pepperoni, thinly sliced
  • 3 oz Parmigiano-Reggiano cheese, freshly grated (for topping)
  • Tomatoes, sliced (optional for topping)


  1. Combine mayo, vinegar, and crunch with whisk.
  2. Fold in pepperoncini and red onion until completely coated. Set aside and heat oven at 350 F.
  3. Cut bread in half lengthwise and remove about half of the soft inner dough (this can be dried and used for croutons or breadcrumbs).
  4. Add the sliced cheese on both sides before baking for 5-7 minutes or until golden and the cheese is melted.
  5. Layer the meat onto the bread, distribute equally between both sides, drizzling with fresh parmesan and more Spicy Crunch before bringing back to the oven, heating for another 5-7 minutes or until meat is warmed through.
  6. While the sandwich is toasting, bring out the pepperoncini onion mixture from earlier. Add in shredded lettuce and toss until well coated.
  7. Once the sandwich is warm, bring it out from the oven and add a thick layer of the salad before capping it off with the other side and slicing!

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