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Stromboli Grinder

Stromboli Grinder

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
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Crispy salami and pepperoni are layered into hoagie rolls and topped with onions, peppers, and cheese for a hearty and decadent meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 575 kcal
  • 29%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1076 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 500 degrees F (260 degrees C).
  2. Place marinara sauce in a small saucepan over medium-low heat; cook until warmed through, about 5 minutes. Reduce heat to low and keep warm until sandwiches are ready.
  3. Heat olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, jalapeno pepper, and goat horn pepper in the hot oil until onion softens and begins to turn golden, 7 to 8 minutes. Remove onion mixture to a plate and set aside.
  4. Place salami and pepperoni in the hot skillet and cook until crisp, about 2 minutes per side.
  5. Spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic spread. Top each roll with 4 slices salami and 4 slices pepperoni. Sprinkle with onion mixture and mozzarella cheese.
  6. Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted, about 5 minutes. Spoon 1/2 cup warm marinara sauce over each sandwich.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Mama Mia
1

Mama Mia

11/16/2012

This is a really rich sandwich, that requires a lot of napkins. One of my kids favorites from this guys videos. He is so animated when he talks about his recipes.

BethWI
0

BethWI

7/18/2013

Fantastic exactly as written. The whole family loved it!

barb
0

barb

5/12/2013

This sandwich has great flavor and is VERY filling. I didn't use hot chilies, and don't know what mascarpone cheese is, so I didn't use it. I used provolone cheese and it turned out nicely. We ended up eating with a knife and fork - I really piled the ingredients high. I used a marinara sauce recipe from this site and the flavors and textures blended well. Make sure your roll is big enough to take all the ingredients. I used French bread and ended up having to wait to get the sandwiches out of the oven to add the marinara to it because the bread wasn't thick enough. One negative is that it takes a little work to make them. It's worth the effort. Thanks for sharing.

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