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.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the red bell pepper and zucchini into thin strips.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Layer the bottom of the baguette with the sautéed spinach, followed by the roasted vegetables, and top with provolone cheese slices.

Step 7

Place the open sandwich on a baking sheet and bake for 5 minutes or until the cheese melts and the bread is slightly crisp.

Step 8

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.

Step 9

In a separate bowl, toss the shredded lettuce, red onion, and pepperoncini peppers with the dressing.

Step 10

Remove the sandwich from the oven and layer the top half with tomato slices and the prepared grinder salad.

Step 11

Close the sandwich, press down gently, and slice it in half.

Step 12

Serve immediately and enjoy your Vegetarian Spinach Grinder Sandwich!

Nutrition Facts

Serving size	(1017.5g)

Amount per serving	% Daily Value*
Calories	1492.2

Total Fat 101.2g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 105.4mg	0%
Sodium 5077.8mg	0%
Total Carbohydrate 107.8g	0%
Dietary Fiber 13.8g	0%
Total Sugars 23.8g
Protein 45.2g	0%

Vitamin D 0IU	0%
Calcium 1021.4mg	0%
Iron 8.4mg	0%
Potassium 1217.5mg	0%

*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.

Source of Calories

Fat: 59.8%

Protein: 11.9%

Carbs: 28.3%