The most popular theory for why grinders received their name is because of the Italian bread the fillings rest upon. Sandwich makers needed thick and durable bread to hold these submarine sandwiches’ fillings. However, these sandwiches gained a reputation for having to put extra jaw work into consuming them because of their thick bread and generous fillings. Therefore, it is speculated by many people that grinders received their name because they were difficult to chew on.

Okay…while some things may difficult to “chew on,” this lasagna layer bake definitely is NOT.

With the gut-health goodness of LIVE PACHA sprouted buckwheat bread as the “meat” of the bake, flavorful marinara, and a beloved combination of Italian meats and cheeses, you’re going to welcome this melted sandwich casserole of sorts as a party in your mouth! 🥳🎉🎈

Italian Grinder Pacha Lasagna Layer Bake

1 loaf PACHA Garlic Rye Sourdough Bread
24 oz. Muir Glen Garden Vegetable Pasta Sauce (or homemade)
16 oz. whole milk ricotta cheese
8 oz. Italian pepperoni, thinly sliced
8 oz. Italian peppered salami
8 oz. provolone cheese, thinly sliced
fresh basil leaves
sea salt and pepper

Preheat the oven to 425 degrees.

Slice the PACHA Garlic Rye Sourdough into 10-12 thin flats.
Toast the slices in the oven for 5-10 minutes, until crispy.
Drizzle about 1/4 cup of pasta sauce onto the bottom of a square baking dish.
Layer with 4-6 slices of bread.
Top with one layer of Italian meat, followed by a layer of sliced provolone and all of the ricotta cheese.
Season with salt and pepper.
Layer basil leaves atop the ricotta.
Follow with the remaining slices of toasted bread.
Top with more sauce, the last of the remaining Italian meat, and then the remaining sauce.
Finally, layer the remaining provolone and all the Parmesan atop everything. Season with additional salt and pepper, if desired.

Bake for 15-20 minutes, until the cheese is bubbly and golden brown.

Remove from the oven and cool for several hours to set (or overnight) before slicing and serving.