Italian Sub Grilled Cheese (Printable)

Melty sandwich featuring Italian salami, pepperoni, provolone, and tangy lettuce grilled until golden and crispy.

# 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 black pepper. Mix thoroughly and set aside.
02 - Lay out all four bread slices and spread one side of each with softened unsalted butter.
03 - Place two buttered bread slices on a work surface with buttered side down. Top each slice with 2 slices provolone cheese, 3 slices salami, and 3 slices pepperoni.
04 - If desired, distribute pepperoncini rings and thinly sliced red onion evenly over the meats and cheese on each sandwich.
05 - Spread the prepared lettuce mixture evenly over the meats and cheese on each sandwich base.
06 - Top each sandwich with the remaining bread slices, buttered side up, to enclose the filling.
07 - Heat a large skillet or grill pan over medium heat. Place assembled sandwiches in the pan and cook 3 to 4 minutes per side, applying gentle pressure with a spatula, until bread achieves golden color and cheese is completely melted.
08 - Remove sandwiches from heat, slice diagonally in half, and serve immediately while hot.

# Expert Advice:

01 -
  • It takes the messy joy of an Italian grinder and makes it compact, warm, and impossibly melty.
  • That tangy lettuce topping stays cool and crisp against the hot cheese, giving you two textures in one bite.
  • You can make it with whatever deli scraps are hiding in your fridge and it still tastes intentional.
02 -
  • Do not turn the heat up too high or the bread will burn before the cheese melts, medium heat is your friend here.
  • If your lettuce topping looks soupy, drain off the excess liquid before adding it to the sandwich or it will slide right out when you flip.
  • Press gently with the spatula but do not smash the sandwich flat, you want contact with the pan but you also want to keep some structure.
03 -
  • Let the sandwiches rest for 30 seconds after grilling so the cheese sets just enough to hold everything together when you cut.
  • If you are making more than two, keep the finished ones warm in a low oven while you cook the rest so nobody eats alone.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the crispiest, most even crust.
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