Italian Sub Grilled Cheese (Printable Version)

Grilled Italian sandwich with salami, pepperoni, provolone, and seasoned lettuce topping. Ready in 20 minutes.

# What You'll Need:

→ 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

# Directions:

01 - In a mixing bowl, combine shredded iceberg lettuce, mayonnaise, red wine vinegar, dried oregano, salt, and freshly ground black pepper. Mix thoroughly until well incorporated. Set aside.
02 - Lay out all bread slices and spread one side of each with softened unsalted butter.
03 - Place two bread slices, buttered side down, on a work surface. Top each with 2 slices provolone cheese, 3 slices salami, and 3 slices pepperoni.
04 - If desired, distribute drained pepperoncini rings and thinly sliced red onion evenly over the meats and cheese.
05 - Spread the prepared lettuce mixture evenly over the meats and cheese layer.
06 - Top each sandwich with the remaining bread slices, positioned with buttered side facing upward.
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 the bread is golden brown and the cheese is completely melted.
08 - Remove sandwiches from heat, slice each in half diagonally, and serve immediately while hot.

# Expert Hints:

01 -
  • The crunch of iceberg lettuce against warm melty cheese creates this perfect temperature contrast that keeps every bite interesting
  • It transforms ordinary sandwich ingredients into something that feels like a treat from a deli counter
02 -
  • The lettuce mixture can make the bread soggy if you assemble the sandwiches too far ahead of time, so prep everything else first and add the lettuce right before grilling
  • Medium heat is crucial here—too high and the bread burns before the cheese melts, too low and you end up with sad, greasy sandwiches that never get crispy
03 -
  • Letting your butter come to room temperature makes it so much easier to spread evenly, which means more consistent browning
  • If you are making these for a crowd, you can keep finished sandwiches warm in a 200 degree oven while you finish the rest
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