Italian Sub Grilled Cheese (Printer View)

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

# Components:

→ 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

# Method:

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 slice evenly with softened unsalted butter.
03 - Place two buttered bread slices buttered side down on a work surface. Top each slice with 2 slices of provolone cheese, 3 slices of salami, and 3 slices of pepperoni.
04 - Distribute pepperoncini rings and sliced red onion over the meats and cheese if desired.
05 - Spread the prepared lettuce mixture evenly over the meats and cheese layer.
06 - Top each sandwich with remaining bread slices, buttered side up, to enclose the filling.
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 bread is golden brown and cheese is fully melted.
08 - Remove sandwiches from heat, slice diagonally in half, and serve immediately while hot.

# Expert Advice:

01 -
  • It brings together the best parts of an Italian sub and a grilled cheese without any of the sogginess or mess.
  • The tangy lettuce mixture adds a cool, crunchy contrast that makes every bite feel balanced and bright.
  • You can have two golden, restaurant-quality sandwiches on the table in twenty minutes flat.
  • It uses simple ingredients you probably already have, so no special trip to the store required.
02 -
  • Don't turn the heat too high or the bread will burn before the cheese melts, medium heat gives you that perfect balance of crispy outside and melty inside.
  • Let the butter soften fully before spreading it, cold butter tears the bread and leaves bare spots that won't brown evenly.
  • Mix the lettuce topping right before assembling so it stays crisp and doesn't get soggy sitting in the dressing.
03 -
  • Press the sandwiches gently with your spatula while they cook to help the cheese melt faster and the layers stick together.
  • If your skillet isn't big enough for both sandwiches, cook them one at a time and keep the first one warm in a 200-degree oven.
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives you the most even, golden crust.
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