Build the sandwiches

• Layer the ham and salami on the soft white bread.
• Top with the thinly sliced provolone.

Bake until the cheese melts

• Place the sandwiches on a baking tray and bake at 220 °C until the provolone is melted.
• Shred the parmesan and sprinkle it over the top, then set the sandwiches aside.

Make the grinder dressing

• Whisk the mayonnaise, red wine vinegar, minced garlic, black pepper, salt and red pepper flakes in a bowl.
• Stir in the sliced banana peppers.

Assemble the grinder salad

• Shred the iceberg lettuce into a large bowl and add the very thinly sliced onions.
• Add the sliced tomatoes, then pour over the dressing and toss well.
• Finish with extra shredded parmesan.

Serve

• Pile the grinder salad into the sandwiches or serve alongside.
• Serve the extra salad with potato chips for dipping.