Save to Pinterest The first time I made this sandwich, my kitchen smelled like an Italian deli counter at lunchtime. The salami and pepperoni sizzling against melting provolone created this incredible aroma that had my roommate hovering around the stove. What started as an attempt to use up sandwich supplies turned into our new Friday night tradition. Something about that combination of hot, melty cheese and cool, tangy lettuce just hits different.
My dad walked in while I was pressing the sandwiches down in the pan and immediately asked if I was secretly a short order cook in another life. Now he requests them whenever he visits, saying they remind him of the submarine sandwiches he ate growing up in New Jersey. I have learned to double the recipe because nobody ever eats just one.
Ingredients
- Italian bread: The sturdy structure holds up to grilling while providing the perfect crunch, though sourdough makes an excellent substitute for extra tang
- Unsalted butter: Softened butter spreads more evenly across the bread surface, ensuring consistent golden browning without any soggy spots
- Provolone cheese: This melts beautifully and has just enough sharpness to stand up to the robust cured meats without overpowering them
- Salami and pepperoni: The combination of these two Italian classics creates layers of flavor and renders just enough fat to enhance the overall richness
- Shredded iceberg lettuce: Iceberg provides the essential crunch that balances the warm, melty filling
- Mayonnaise and red wine vinegar: This classic dressing base mimics the traditional sub shop flavor profile
- Dried oregano: The herb that gives this sandwich its unmistakable Italian character
- Pepperoncini rings and red onion: These optional additions add bright acidity and a mild heat that cuts through the richness
Instructions
- Make the lettuce topping:
- Combine shredded lettuce, mayonnaise, red wine vinegar, oregano, salt, and pepper in a bowl. Mix thoroughly until every piece of lettuce is evenly coated. Let this sit while you prepare everything else to allow the flavors to meld together.
- Prepare the bread:
- Spread softened butter generously on one side of each bread slice. This buttered exterior will become the golden, crispy shell that holds everything together. Make sure to cover the entire surface right to the edges for even browning.
- Layer the meats and cheese:
- Place two slices buttered side down on your work surface. Top each with two slices provolone, followed by three slices salami and three slices pepperomi. The cheese should touch the bread to help it adhere during cooking.
- Add the optional extras:
- Scatter pepperoncini rings and thinly sliced red onion over the meat layer if you are using them. These bright, acidic elements will provide a wonderful contrast to the rich, salty cured meats.
- Spread the lettuce mixture:
- Divide the dressed lettuce evenly between both sandwiches, spreading it carefully over the meat and cheese layer. Press it down gently to help it stay in place when you add the top slice of bread.
- Complete the assembly:
- Place the remaining bread slices on top, buttered side facing up. Press down firmly on each sandwich to help the layers settle and stay together during the grilling process.
- Grill to perfection:
- Heat your skillet over medium heat and carefully transfer the sandwiches. Cook for 3 to 4 minutes on each side, pressing down gently with your spatula. The bread should turn deep golden brown and the cheese should be completely melted.
- Serve immediately:
- Remove from the pan and let them rest for just 30 seconds before slicing diagonally. This brief rest helps the cheese set slightly so the fillings do not spill out when you cut them.
Save to Pinterest These sandwiches have become my go to solution for feeding hungry friends after long days. There is something universally comforting about hot, pressed sandwiches that brings people together around the kitchen counter. Watching someone take that first bite and immediately understand what all the fuss is about never gets old.
Bread Selection Matters
I have tested countless bread options and Italian bread remains the gold standard for this recipe. The interior is soft enough to compress slightly while the crust provides structural integrity. Sourdough works beautifully if you prefer extra tang and a chewier texture. Avoid very soft sandwich bread as it will become mushy when pressed.
Perfecting the Lettuce Mixture
The lettuce topping is what elevates this from a regular grilled cheese to something special. Shred the lettuce rather than chopping it for better coverage. The dressing should coat every piece without drowning the greens. Making this mixture first gives the vinegar time to slightly wilt the lettuce, which actually improves the texture.
Mastering the Grill
Getting that golden, even crust takes patience and the right technique. A well seasoned cast iron skillet or grill pan creates the most beautiful markings. The butter should sizzle gently when the sandwiches hit the pan. I learned to trust my nose more than the timer once I smell that perfect toasting bread aroma.
- Let the pan come to full temperature before adding the sandwiches for even cooking
- Clean the pan between batches if making more than two sandwiches to prevent burnt bits from transferring
- A clean spatula prevents cross contamination and keeps the presentation pristine
Save to Pinterest I hope this recipe finds its way into your regular rotation. There is nothing quite like a hot, melty sandwich to turn an ordinary day into something worth savoring.
Common Recipe Questions
- → What type of bread works best?
Italian bread or sturdy white sandwich bread offers the best texture and flavor, while alternatives like sourdough or whole wheat can also be used.
- → Can I substitute cheeses?
Provolone is ideal for melting, but mozzarella or fontina can be good alternatives for a similar creamy texture.
- → How do I make the lettuce topping?
Mix shredded iceberg lettuce with mayonnaise, red wine vinegar, dried oregano, salt, and pepper for a tangy, herb-infused topping.
- → What cooking method ensures the best melt?
Grilling or pan-searing on medium heat while pressing gently ensures the cheese melts evenly and the bread crisps nicely.
- → Are there options to add spice?
Including pepperoncini rings or hot giardiniera adds a mild to spicy kick while complementing the cured meats.