Save One rainy Tuesday I stood at the counter with leftover deli meat and half a loaf going stale, thinking about those corner sub shops where they pile everything high and drizzle vinegar over shredded lettuce. I buttered two slices of bread, layered on salami and provolone, then pressed the whole thing into a hot skillet. The smell alone made me forget I was just using up odds and ends.
I made this for my neighbor after she helped me carry groceries up three flights, and she stood in my doorway eating it over the sink because she couldn't wait. She said it reminded her of the sandwiches her uncle used to bring home wrapped in wax paper, except hotter and less soggy. We both agreed that was a good trade.
Ingredients
- Italian bread or sturdy white sandwich bread: You need something with backbone here, soft sandwich bread will turn to mush under all that moisture and heat.
- Unsalted butter, softened: Softened butter spreads evenly without tearing the bread and gives you that golden, crispy crust without burning.
- Provolone cheese: Melts smooth and mild, letting the meats and vinegar shine without fighting for attention.
- Salami and pepperoni: These bring the salty, spiced funk that makes it taste like a real Italian deli counter.
- Shredded iceberg lettuce: Iceberg stays crunchy and doesn't wilt the second it hits warmth, which is exactly what you want here.
- Mayonnaise: It makes the lettuce topping creamy and helps the vinegar cling instead of pooling at the bottom.
- Red wine vinegar: Sharp and tangy, this is what wakes everything up and keeps it from feeling heavy.
- Dried oregano: A little goes a long way, it adds that classic sub shop herby note without needing fresh anything.
- Pepperoncini rings and red onion (optional): If you like a little heat and bite, these turn a good sandwich into one you think about later.
Instructions
- Mix the lettuce topping:
- Toss the shredded lettuce with mayo, vinegar, oregano, salt, and pepper until everything is lightly coated. Let it sit while you build the sandwiches so the flavors can settle in.
- Butter the bread:
- Spread softened butter on one side of each slice, edge to edge. This is your insurance against a pale, sad crust.
- Layer the fillings:
- Place two slices buttered side down, then stack on provolone, salami, and pepperoni. Add pepperoncini and onion now if you are using them.
- Add the lettuce mixture:
- Spoon the dressed lettuce evenly over the meats, pressing it down gently so it stays put. Top with the remaining bread slices, buttered side up.
- Grill the sandwiches:
- Heat your skillet over medium and set both sandwiches in without crowding them. Press down gently with a spatula and let them cook 3 to 4 minutes per side until the bread turns deep gold and the cheese starts oozing out the edges.
- Slice and serve:
- Pull them off the heat, cut each sandwich in half, and serve while the cheese is still stretchy. They are best eaten immediately, leaning over a plate.
Save The first time I served this at a casual dinner, someone asked if I had ordered it from somewhere because it tasted too put together to be homemade. I took that as the highest compliment, even though all I did was turn leftovers into something that felt like a celebration.
What to Serve Alongside
Kettle chips are the obvious move here, salty and crunchy with enough heft to stand up to the sandwich. A simple tomato salad with olive oil and basil keeps things light, or you could go with pickles and olives if you want to lean into the deli vibe. I have also served it with a cup of tomato soup for dipping, which turns it into something almost decadent.
How to Store and Reheat
Honestly, this sandwich does not love the fridge, the lettuce gets limp and the bread goes soft. If you have to save one, wrap it tightly and eat it cold the next day like a regular sub, or reheat it gently in a skillet without adding more butter. It will not be quite the same, but it will still taste good enough to finish.
Ways to Make It Your Own
Swap in mortadella or capicola if you want something a little fancier, or use turkey and ham for a milder version. You can replace the provolone with mozzarella or even a sharp cheddar if that is what you have. Some people like to add a thin smear of pesto or a drizzle of balsamic glaze before closing the sandwich, and I will not stop you.
- Try sourdough or ciabatta for a chewier, more rustic feel.
- Add a few banana pepper rings if you want more tang without extra heat.
- Use garlic butter instead of plain for a little extra punch on the crust.
Save This is the kind of sandwich that makes you feel like you know what you are doing in the kitchen, even on days when you absolutely do not. It is fast, forgiving, and always tastes like more than the sum of its parts.
Recipe FAQ
- → What type of bread works best for this sandwich?
Italian bread or sturdy white sandwich bread are ideal choices. You can also substitute with whole wheat or sourdough bread for different flavors and textures.
- → How do I prevent the bread from getting too dark while grilling?
Use medium heat and monitor closely during cooking. Press gently with a spatula for even contact with the pan. If browning too quickly, reduce heat slightly and extend cooking time by 1-2 minutes per side.
- → Can I prepare the lettuce mixture in advance?
Yes, you can combine the lettuce, mayonnaise, vinegar, and seasonings up to 2 hours ahead. Store in an airtight container in the refrigerator and apply to the sandwich just before grilling.
- → What are some heat options for this sandwich?
For a spicier version, add hot giardiniera, extra pepperoncini rings, or fresh jalapeños. You can also mix a pinch of red pepper flakes into the lettuce mixture for gradual heat.
- → How should I slice and serve this sandwich?
Allow the sandwich to cool for 1-2 minutes after cooking, then slice diagonally in half for easier handling. Serve immediately while warm with kettle chips or a fresh tomato salad.
- → Can I use different cured meats?
Absolutely. Substitute with capicola, mortadella, or prosciutto. Adjust quantities based on your preference for salt and richness in the final sandwich.