Italian Sub Grilled Cheese Sandwich (Print)

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

# Ingredients:

→ 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

# Instructions:

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 butter.
03 - Place two buttered bread slices on a work surface with buttered sides facing down. Top each slice with 2 slices of provolone cheese, 3 slices of salami, and 3 slices of pepperoni.
04 - If desired, distribute pepperoncini rings and red onion slices evenly over the meats and cheese.
05 - Distribute the prepared lettuce mixture evenly over the meats and cheese layers.
06 - Place the remaining bread slices on top of each sandwich with buttered sides facing up, creating a complete sandwich.
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, applying gentle pressure with a spatula until bread achieves golden-brown color and cheese is completely melted.
08 - Remove sandwiches from heat, slice diagonally in half, and serve immediately while hot.

# Pro Tips:

01 -
  • It tastes like your favorite deli sandwich but arrives hot, crispy, and impossibly gooey.
  • You can have two golden, restaurant-worthy sandwiches on the table in twenty minutes flat.
  • The tangy lettuce topping cools down all that melted cheese and salty meat in the best way.
  • It uses ingredients you probably already have, so no special trip to the store required.
02 -
  • Don't skip softening the butter or you'll tear the bread trying to spread it, and nobody wants a patchy crust.
  • Keep the heat at medium, not high, or the bread will burn before the cheese has a chance to melt all the way through.
  • Let the lettuce mixture sit for a minute or two before assembling so the flavors can mingle and the vinegar really soaks in.
03 -
  • Press the sandwiches gently with your spatula while they cook to help the cheese melt faster and the layers fuse together.
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives you the most even, golden crust.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest.
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