Save The smell of salami and provolone hitting a hot skillet takes me back to late nights at my cousins house in Jersey, where we invented terrible grilled cheese variations while our parents played cards in the other room. This Italian sub version started as a mistake—someone piled cold cuts onto whatever bread was available—and it ended up being the only thing we made for months. Theres something magical about how the cured meats get warm and slightly crispy at the edges while the cheese oozes into every crevice.
I made these for my husband during our first month in our new apartment, when our kitchen boxes were still half unpacked and all we had was a cast iron skillet and whatever groceries we grabbed from the corner store. He took one bite and looked at me like I had discovered fire, which honestly felt like a win considering we were eating off paper plates. Now its the thing he requests whenever he has had an especially long day at work.
Ingredients
- Italian bread: Sturdy enough to hold everything together without getting soggy, with a nice crumb that crisps beautifully in butter
- Unsalted butter: Softened so it spreads evenly and coats every inch of the bread for that golden exterior
- Provolone cheese: Mild but creamy, it melts into all the nooks between the meats and binds everything together
- Salami: The fat renders slightly when heated, becoming a little crispy and intensifying the savory flavor
- Pepperoni: Adds a punch of heat and spice that balances the richness of the cheese
- Shredded iceberg lettuce: Provides the classic sub sandwich crunch and freshness that cuts through all the warm heavy ingredients
- Mayonnaise: The base of the dressing, it adds creaminess without overpowering the other flavors
- Red wine vinegar: Just enough acidity to wake everything up and mimic that sub shop flavor
- Dried oregano: The herbaceous note that makes this distinctly Italian-American
- Salt and pepper: Essential for seasoning the lettuce mixture properly
- Pepperoncini rings: Optional but recommended for a tangy brightness that cuts through the cheese
- Red onion: Adds a sharp bite that plays nicely with the cured meats
Instructions
- Make the lettuce dressing:
- Combine shredded lettuce, mayonnaise, red wine vinegar, oregano, salt, and pepper in a bowl. Mix everything together until the lettuce is evenly coated. Set it aside while you prep the sandwiches.
- Prep the bread:
- Lay out all your bread slices and spread one side of each with softened butter. Make sure you get coverage all the way to the edges for even browning.
- Layer the meats and cheese:
- Place two slices buttered side down on your work surface. Top each with provolone, salami, and pepperomi, spreading them out so they cover the bread but dont hang over too much.
- Add the extras:
- Scatter pepperoncini and red onion over the meats if you are using them. These little touches make such a difference in the final flavor.
- Spread on the lettuce:
- Divide the lettuce mixture between the two sandwiches. Pile it on generously because it will compress slightly when you press the sandwich.
- Close it up:
- Top each sandwich with the remaining bread slices, buttered side facing up. Press down gently with your hand to help everything settle.
- Grill to perfection:
- Heat your skillet over medium heat. Place the sandwiches in the pan and cook for about 4 minutes on the first side. Press gently with your spatula while they cook, then flip and cook another 3-4 minutes until golden brown and the cheese is completely melted.
- Serve immediately:
- Cut each sandwich in half on the diagonal and serve while the cheese is still stretchy and hot. Let them cool for just a minute so you dont burn your tongue on the first bite.
Save My friend Sarah stumbled into my kitchen last winter, half-frozen from walking her dog in unexpected snow, and I made her one of these without even asking what she wanted. She sat at my counter with steam rising from her plate and told me it was exactly what her body had been craving but didnt know how to ask for. Sometimes food is just warmth in sandwich form.
Choosing the Right Bread
The bread can make or break this sandwich. I have learned through many failed attempts that anything too soft will turn to mush, but anything too dense wont press down properly. Italian bread from the bakery section works beautifully, and sourdough adds a nice tang if that is your thing. Just avoid sandwich bread that squishes down to nothing when you press it.
Balancing the Flavors
The key to this recipe is the balance between hot, melty elements and cold, crisp ones. I have found that shredding the lettuce instead of leaving it in whole leaves helps it distribute evenly throughout every bite. You want that crunch in the same mouthful as the salty salami and creamy provolone. When you get that balance right, it hits some primal satisfaction button.
Make It Your Own
Once you have made this a few times, you will start finding little ways to customize it to your taste. Some people want more heat, others prefer extra cheese or different meats. The beauty of this sandwich is how forgiving it is.
- Try swapping in fontinella or mozzarella for a milder cheese experience
- Add thin slices of tomato if you have them, but pat them dry first to avoid soggy bread
- A drizzle of hot honey over the meats before closing the sandwich creates this incredible sweet-spicy thing
Save There is something deeply satisfying about a sandwich that hits every texture and flavor note in one go. Hope this becomes one of those recipes you turn to without even thinking about it.
Recipe FAQs
- → Can I prepare the lettuce mixture ahead of time?
Yes, you can prepare the lettuce mixture up to 2 hours in advance. Store it in an airtight container in the refrigerator to keep it crisp and fresh until you're ready to assemble and grill.
- → What bread works best for this sandwich?
Italian bread or sturdy white sandwich bread are ideal for holding the fillings without falling apart. Sourdough or whole wheat also work well if you prefer a heartier, more flavorful base.
- → How do I prevent the sandwich from getting too greasy?
Use moderate heat and don't oversaturate the butter. Spread it thinly on the bread, and press gently while grilling rather than flipping aggressively. This helps the cheese melt evenly without excess oil absorption.
- → Can I make this vegetarian?
You can adapt it by omitting the salami and pepperoni, and adding roasted vegetables like bell peppers, tomatoes, or artichoke hearts. Keep the provolone and lettuce mixture for authentic Italian flavors.
- → What's the best way to reheat leftover sandwiches?
Wrap the sandwich in foil and warm it in a 350°F oven for 5-7 minutes until the cheese is melted and the bread is warm. Avoid microwaving, as it can make the bread soggy.
- → How do I add more flavor to the lettuce topping?
Stir in hot giardiniera, pepperoncini rings, sliced red onion, or roasted garlic to the lettuce mixture. A pinch of Italian seasoning or fresh basil also enhances the traditional Italian profile.