Italian Sub Grilled Cheese

The idea came to me during a Tuesday night lunch break, staring at leftover cold cuts from weekend sandwich making. Why not transform those Italian sub flavors into something warm and melty? My first attempt was messy, with cheese escaping everywhere, but that first bite told me I was onto something worth perfecting.

My roommate walked in during my third attempt and immediately demanded one for herself. Now whenever that smell of melting provolone and salami fills our tiny kitchen, she appears in the doorway like magic, waiting for her half.

Ingredients

• Italian bread: Sturdy enough to hold all those fillings without getting soggy, but still has that nice soft interior that crisps beautifully in butter
• Unsalted butter: Softened to room temperature makes spreading so much easier and ensures even golden browning
• Provolone cheese: Mild enough not to overpower the meats but melts into that perfect gooey layer that holds everything together
• Salami and pepperoni: The classic Italian duo that brings savory depth and just the right amount of porky richness
• Shredded iceberg lettuce: Stays crunchy even after sitting in the dressing, providing that essential texture contrast
• Mayonnaise and red wine vinegar: This simple two ingredient dressing mimics that sub shop tang without being too acidic
• Dried oregano: The dried herb actually works better here than fresh, releasing its oils into the dressing more readily
• Pepperoncini and red onion: Optional additions that add bright pops of heat and sharp sweetness

Instructions

Make the tangy lettuce topping:

Toss the shredded lettuce with mayonnaise, red wine vinegar, dried oregano, salt, and pepper until every strand is lightly coated. Set it aside to let flavors mingle while you prep everything else.

Prep your bread canvas:

Lay out all four slices and spread softened butter generously on one side of each. This buttered side will become the exterior that meets your hot pan.

Layer the melty foundation:

Place two slices buttered side down on your work surface. Top each with two provolone slices, followed by three salami slices and three pepperoni slices, letting the meat drape slightly over the edges.

Add the bright elements:

Scatter pepperoncini rings and thinly sliced red onion over the meats if you are using them. These little sparks of acidity cut through all that rich cheese and cured meat.

Spread the lettuce crown:

Divide your dressed lettuce mixture between both sandwiches, spreading it evenly over the meat and cheese layer. Do not worry if it seems like a lot, it will compress beautifully.

Close and seal:

Top each sandwich with the remaining bread slices, buttered side facing up. Press down gently to help everything settle into place.

Grill to golden perfection:

Place sandwiches in a heated skillet over medium heat. Cook for 3 to 4 minutes per side, pressing gently with your spatula, until bread is deeply golden and cheese is completely melted.

Serve immediately:

Transfer sandwiches to a cutting board, slice diagonally in half, and serve while they are still hot and oozing.

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My dad tried these and declared them better than any grinder he has ever ordered, which is saying something considering he has spent decades searching for the perfect Italian sandwich. That is the moment this recipe graduated from experiment to family legend.

Bread Matters

Sourdough works beautifully here, adding its own tangy notes that complement the Italian flavors. Just avoid anything too porous or your sandwich will end up with butter soaking through instead of crisping up on the outside.

Make It Your Own

Sometimes I swap in sharp provolone or add a smear of pesto on the inside of the bread. The framework is solid enough that smart substitutions only make it more interesting.

Serving Suggestions

These sandwiches are substantial enough to be a complete meal, but a handful of kettle chips on the side never hurts. A simple tomato salad dressed with nothing but olive oil and salt provides a nice fresh contrast.

• Cut the finished sandwiches into thirds instead of halves for easier handling at parties
• Wrap the assembled but ungrilled sandwiches in foil and refrigerate up to 4 hours before cooking
• Keep the heat at medium, lower than you might think, to let the cheese catch up to the browning bread

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Sometimes the most delicious discoveries come from asking what if. This sandwich started as a whim and ended up in my permanent rotation, exactly the kind of recipe that makes cooking feel like magic.

Recipe Questions & Answers

→ What type of bread works best?

Italian bread or sturdy white sandwich bread holds up well to grilling. Sourdough or whole wheat also work great if you prefer a heartier texture.

→ Can I make these ahead of time?

These are best enjoyed fresh off the grill while the cheese is melty and bread is crispy. However, you can prep the lettuce topping up to a day in advance and store it refrigerated.

→ How do I get the crispest exterior?

Use softened butter evenly spread to the edges, cook over medium heat, and press gently with your spatula. This ensures even browning and that satisfying crunch.

→ What other meats can I use?

Try capicola, mortadella, or ham instead of or in addition to salami and pepperoni. Any Italian deli meats work beautifully in this sandwich.

→ Can I make it vegetarian?

Omit the salami and pepperoni, then add extra provolone or other cheeses like mozzarella. Roasted red peppers and marinated artichokes also make excellent vegetarian additions.

→ What's the purpose of the lettuce topping?

The tangy, creamy lettuce mixture mimics the classic sub shop experience, adding cool crunch and bright acidity that balances the rich, salty meats and melted cheese.