Italian Sub Grilled Cheese (Printer-friendly)

Melty grilled sandwich combining Italian cold cuts, provolone cheese, and tangy lettuce topping grilled to golden perfection.

# What You'll Need:

→ Bread & Dairy

01 - 4 slices Italian bread or sturdy white sandwich bread
02 - 2 tablespoons unsalted butter, softened
03 - 4 slices provolone cheese

→ Meats

04 - 6 slices salami
05 - 6 slices pepperoni

→ Lettuce Topping

06 - 1 cup shredded iceberg lettuce
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon red wine vinegar
09 - 1 teaspoon dried oregano
10 - Salt and freshly ground black pepper to taste

→ Optional Additions

11 - 2 tablespoons mild pepperoncini rings, drained
12 - 2 tablespoons thinly sliced red onion

# How To Make It:

01 - In a mixing bowl, combine shredded iceberg lettuce, mayonnaise, red wine vinegar, dried oregano, salt, and freshly ground black pepper. Mix thoroughly and set aside.
02 - Lay out all bread slices and spread one side of each with softened unsalted butter.
03 - Place two slices of buttered bread on a work surface with buttered side down. Top each slice with 2 slices of provolone cheese, 3 slices of salami, and 3 slices of pepperoni.
04 - If desired, distribute the optional pepperoncini rings and thinly sliced red onion evenly over the meats and cheese on both sandwich bases.
05 - Spread the prepared lettuce mixture evenly over the meats and cheese layer on each sandwich base.
06 - Place the remaining bread slices on top of each sandwich with the buttered side facing upward.
07 - Heat a large skillet or grill pan over medium heat. Place sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is fully melted.
08 - Remove sandwiches from heat, slice each in half diagonally, and serve hot.

# Expert Advice:

01 -
  • Crisp buttery bread meets warm savory meats in every bite
  • The cool tangy lettuce cuts through all that rich cheese
  • Ready faster than delivery and tastes even better
02 -
  • Low and slow heat prevents burning before the cheese melts
  • The lettuce mixture needs to go directly on the meat, not on the buttered bread
  • Letting the sandwiches rest for one minute after cooking keeps the filling from sliding out
03 -
  • Use a cast iron skillet for the most even golden crust
  • Wrap the assembled sandwiches in foil and press with a heavy pan for even better contact
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