Vegetarian Spinach Grinder Sandwich
Elevate your sandwich game with this hearty and flavorful Vegetarian Spinach Grinder Sandwich! Packed with sautéed fresh spinach, roasted red bell peppers, zucchini, and melted provolone cheese, this sandwich is a feast of savory, smoky, and creamy textures. A tangy grinder salad made with shredded iceberg lettuce, red onions, and pepperoncini peppers adds a crisp and zesty contrast, while a homemade red wine vinegar mayo dressing ties it all together. Perfectly toasted on a crusty baguette or sub roll, this vegetarian grinder delivers a satisfying balance of wholesome veggies and indulgent flavors. Quick and easy to make in just 25 minutes, it’s ideal for lunch, dinner, or whenever you’re craving a meatless twist on a classic deli favorite.
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Recipe Information
Ingredients
- 4 cups Fresh spinach
- 1 Red bell pepper
- 1 Zucchini
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 Garlic cloves, minced
- 1 Baguette or long sub roll
- 4 Provolone cheese slices
- 3 tablespoons Mayonnaise
- 1 tablespoon Red wine vinegar
- 0.25 teaspoons Crushed red pepper flakes
- 1 cup Shredded iceberg lettuce
- 0.25 cup Sliced red onion
- 0.25 cup Sliced pepperoncini peppers
- 4 Tomato slices
Instructions
Preheat your oven to 375°F (190°C).
Slice the red bell pepper and zucchini into thin strips.
Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the spinach and cook until wilted, about 2-3 minutes. Season with a pinch of salt and pepper, then transfer to a plate.
In the same skillet, add 1 tablespoon of olive oil, red bell pepper, and zucchini. Sauté until tender and slightly charred, about 5-7 minutes. Add the minced garlic in the last minute of cooking, stirring to combine. Season with salt and pepper, then remove from heat.
Slice the baguette or sub roll lengthwise, but leave one side attached to act as a hinge. Scoop out some of the interior bread to create a space for the fillings.
Layer the bottom of the baguette with the sautéed spinach, followed by the roasted vegetables, and top with provolone cheese slices.
Place the open sandwich on a baking sheet and bake for 5 minutes or until the cheese melts and the bread is slightly crisp.
While the sandwich bakes, prepare the grinder salad dressing by whisking together the mayonnaise, red wine vinegar, crushed red pepper flakes, and a pinch of salt and pepper in a small bowl.
In a separate bowl, toss the shredded lettuce, red onion, and pepperoncini peppers with the dressing.
Remove the sandwich from the oven and layer the top half with tomato slices and the prepared grinder salad.
Close the sandwich, press down gently, and slice it in half.
Serve immediately and enjoy your Vegetarian Spinach Grinder Sandwich!
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 3434 mg | 149% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 24.7 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1046 mg | 80% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1942 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
