How to Make a Grinder Salad (In a Jar with Giardiniera Mayo)

What is a Grinder Salad?

A grinder salad is inspired by the grinder sandwich. The Grinder is the New England name for a large Italian-style sub filled with cured meats, cheese, and a combination of shredded lettuce, pickled peppers, vinegar, and mayo. The grinder salad takes all of those components and serves them without the bread.

The salad is perfect because it takes everything you love about a great Italian deli sandwich in a lighter format that works as a meal on its own. Add homemade croutons to get the crunch and substance of the bread without needing a whole sandwich roll.

The Components of a Grinder Salad

Every great grinder salad has five elements to build the salad. There are so many variations you can make, so use these components to help you improvise confidently with what you have.

The protein: Chicken is the star in this version. We did roasted bone-in chicken for maximum flavor, but you can also opt for rotisserie chicken. The grinder salad works with almost any protein!

The deli meat: Beef salami adds the cured, salty character that makes this taste like a grinder sandwich. I like to cut it in thin ribbons to give you that deli flavor in every bite.

The cheese: Provolone is mild enough not to overpower the other flavors, while also being firm enough to hold its shape in the jar. It is the classic grinder cheese, but you can have fun trying other cheeses in your salad.

The vegetables: Finely shredded lettuce, thinly sliced celery, cherry tomatoes, and peperoncini give you the classic grinder mix, but there are so many other fun vegetables you can incorporate. The marinated red onions and their oil add a slight sweet note that is unmistakably nocrumbsleft.

The dressing: We made a giardiniera mayo, but you can mix it up. Oil and vinegar are great for a quick and easy option, or you could throw together a quick vinaigrette with some oil, garlic, dijon mustard, salt and pepper.

Ingredients and Variations

• Canyon Bakehouse Heritage Honey White bread – the best gluten-free bread for croutons. It has a structure and flavor that holds up perfectly in the oven and stays crispy.
• Italian seasoning – the primary flavor of the crouton and the chicken. It adds a great mix of herbs without requiring fresh herbs on hand.
• Extra virgin olive oil – drizzled over the bread and chicken before the spices go on. The oil gives both the bread and chicken the perfect crispy interior.
• Bone-in, skin-on chicken breasts – The bone-in, skin-on chicken gives you the juiciest, most flavorful chicken possible. If you’re short on time, good rotisserie chicken is an excellent substitute.
• Mayo – Use a good full-fat mayo for the richest, most satisfying dressing.
• Giardiniera – finely chopped Italian pickled vegetables bring a delicious briny flavor to the mayo. You can also blend the two in a food processor for a smoother consistency.
• Marinated red onions and their oil — No grinder salad is complete without some marinated onions. They add flavor and crunch.
• Celery, thinly sliced – I love the addition of celery for even more crunch in your salad.
• Lettuce, finely shredded – Iceberg gives you the crispest, most traditional grinder experience. Romaine works as well.
• Beef salami, cut into thin ribbons – a classic grinder deli meat. Cut into thin ribbons so it distributes throughout the jar into each bite.
• Provolone, cubed – Cubed cheese is great for even distribution in the salad. Provolone is perfect because of its mild flavor but firmer texture.
• Cherry tomatoes – Cherry tomatoes add an incredible pop of color and flavor that goes so well with the other vegetables in your salad.
• Pepperoncini – A little pepperoncini adds a classic pickled pepper garnish to finish the salad.

Step One: Make the Croutons

Preheat oven to 375F. In a small bowl, combine the Italian seasoning, garlic powder, and a pinch of salt, if needed. Cut the bread slices into 6 or 8 pieces each and place on a parchment-lined baking sheet. Drizzle the olive oil over the bread and toss. Sprinkle the spice blend over the bread pieces and toss again.

Put the baking sheet in the oven and bake for 10 minutes. Flip or toss the croutons and continue baking for an additional 10 minutes, until brown on all sides. Remove the baking sheet from the oven and set aside.

Step Two: Make the Chicken and Mayo

In a small bowl, combine the Italian seasoning, salt, and pepper. Rub every crevice of each chicken breast generously with olive oil, then sprinkle with the spice mixture. Bake for 35-40 minutes, depending on the size of your chicken breasts, then brush the top of the chicken with the juices. Return to the oven for 5 minutes to brown. Remove from the oven. Let the chicken breasts rest for 10 minutes, then cut into cubes and set aside. 

Chop the giardiniera into fine pieces and add to a small bowl along with the mayo. Stir until well-combined. Alternatively, you can add the mayo and giardiniera to a food processor and process until your desired consistency. Set aside.

Step Three: Assemble Salads in Jars

Add a teaspoon of marinated onion oil and some marinated onion rings to the bottom of each jar then top with some celery and a handful of lettuce. Place some cubed chicken breast on the lettuce and top with some of the giardiniera mayo. Layer each jar with a quarter of the salami, provolone, and cherry tomatoes. Top each jar with a small handful of croutons and a pepperoncini. Enjoy! 

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