Save The rain was hammering against my kitchen window last Tuesday when I craved something that felt like a hug but had enough crunch to keep me interested. I had half a loaf of Italian bread staring back at me and a deli container of cold cuts from the weekend. That is when it hit me. Why not turn my Italian sub obsession into the ultimate grilled cheese?
My roommate walked in mid flip and actually stopped dead in her tracks. The smell of melting provolone and salami hitting that hot butter is not something anyone can ignore. We ate them standing up at the counter and neither of us said a word for five straight minutes.
Ingredients
- Italian bread: Sturdy enough to hold everything together without getting soggy but still has that nice chewy interior
- Unsalted butter: Softened to room temp so it spreads evenly without tearing the bread
- Provolone cheese: Get the aged stuff if you can find it because it melts into this incredible creamy puddle
- Salami and pepperoni: The salty fatty foundation that renders down just enough in the pan
- Shredded iceberg lettuce: Iceberg actually works better here than fancy greens because it stays crunchy
- Mayo and red wine vinegar: This combo creates that classic sub shop tang without being overwhelming
- Dried oregano: Do not use fresh here because the dried stuff disperses better through the lettuce mixture
- Pepperoncini rings: Optional but honestly they make the whole sandwich sing
Instructions
- Make the crunchy lettuce topping:
- Toss the shredded lettuce with mayo vinegar oregano salt and pepper until everything is coated evenly
- Prep your bread:
- Butter one side of each bread slice like you mean it covering every corner to prevent burning
- Layer the goods:
- Start with provolone on the unbuttered side then pile on salami and pepperoni overlapping them slightly
- Add the extras:
- Scatter those pepperoncini rings and red onion slices if you are feeling adventurous
- Top with lettuce:
- Spread the lettuce mixture right on top of the meat layer
- Close it up:
- Place the remaining bread slices on top buttered side facing out like a sandwich crown
- Get your pan ready:
- Heat a skillet over medium heat until a drop of water sizzles across the surface
- The golden moment:
- Cook for about four minutes per side pressing gently with your spatula until everything is melted and perfect
Save Now whenever someone asks what to make for a quick dinner I just gesture toward the deli drawer. This sandwich has saved more weeknights than I care to admit.
Making It Your Own
I have swapped in sharp cheddar when provolone was not available and honestly the extra punch worked beautifully. Sourdough creates this incredible crust that shatters when you bite down while whole wheat keeps it feeling virtuous.
The Skillet Situation
Cast iron gives the most gorgeous even browning but a nonstick pan will absolutely get the job done. Just make sure whatever you use can get and stay hot without any cold spots.
Sides That Actually Work
Kettle chips provide the perfect crunch contrast and something cold on the side helps balance all that warm melted cheese. A simple tomato salad with just salt and olive oil cuts through the richness beautifully.
- Let the sandwich rest for like two minutes before slicing or the cheese will escape everywhere
- Cut diagonally because it just tastes better that way I will not debate this
- Have napkins ready because this is definitely not a neat sandwich situation
Save There is something deeply satisfying about transforming ordinary sandwich fixings into something that feels like a special occasion.
Recipe FAQs
- → What type of bread works best for this sandwich?
Italian bread or sturdy white sandwich bread provides the ideal base. For variations, you can substitute whole wheat or sourdough bread, which will add more texture and depth of flavor while maintaining structural integrity during grilling.
- → How do I prevent the cheese from leaking out while cooking?
Place the cheese directly on the bread before adding the meats, and ensure the lettuce mixture is spread evenly to create a barrier. Cook over medium heat and press gently with your spatula. This technique keeps everything contained while allowing the cheese to melt properly.
- → Can I make this sandwich vegetarian?
While the traditional version relies on salami and pepperoni for its authentic flavor, you can create a vegetarian version by omitting the cured meats and adding roasted red peppers, sun-dried tomatoes, or sautéed mushrooms for savory depth and texture.
- → What makes the lettuce topping special?
The lettuce is dressed with mayonnaise, red wine vinegar, and dried oregano, which creates a tangy, herbaceous complement to the rich meats and cheese. This simple dressing adds brightness and prevents the sandwich from feeling too heavy.
- → How can I add more heat to this sandwich?
Incorporate hot giardiniera or extra pepperoncini rings for a spicy kick. You can also add fresh jalapeños or red pepper flakes to the lettuce mixture. Start with small amounts and adjust to your heat preference.
- → What side dishes pair well with this sandwich?
Kettle chips or regular potato chips provide a satisfying crunch alongside the grilled sandwich. A simple tomato salad with fresh basil and olive oil offers a lighter, refreshing contrast that balances the richness of the melted cheese and cured meats.