Italian Sub Grilled Cheese

The first time I made this Italian Sub Grilled Cheese, I was trying to recreate the magic of my favorite sandwich shop from college but needed something warm and comforting for a rainy Tuesday. The grill marks alone were enough to convince me I had stumbled onto something brilliant. My roommate wandered in, followed the smell, and ended up eating half the sandwich meant for dinner.

Last winter, I made these for my family during a particularly brutal cold snap and my dad actually put down his phone to eat. Watching everyone reach for seconds while the sandwiches steamed on the plate made this recipe an instant rotation regular. Now it is the first thing I think of when anyone asks what is for lunch.

Ingredients

• Italian bread or sturdy white sandwich bread: Something that can hold up to the heat and all those fillings without getting soggy
• Unsalted butter, softened: Spreads easily and gives you that perfect golden crunch
• Provolone cheese: Mild enough to let the meats shine but melts beautifully
• Salami and pepperoni: The classic combo that brings the salty savory punch
• Shredded iceberg lettuce: Creates that signature sub shop crunch and texture
• Mayonnaise and red wine vinegar: Forms the creamy tangy base for the lettuce topping
• Dried oregano: Adds that familiar Italian sub shop aroma
• Salt and freshly ground black pepper: Essential for balancing all the flavors
• Mild pepperoncini rings: Optional but adds a nice vinegar kick
• Thinly sliced red onion: Another optional addition for extra bite

Instructions

Make the lettuce topping:

Toss shredded lettuce with mayonnaise, red wine vinegar, oregano, salt and pepper until everything is evenly coated. Let it hang out while you assemble the rest.

Prep your bread:

Butter one side of each bread slice generously and evenly.

Build the first layer:

Place two slices butter side down, then pile on provolone, salami and pepperoni, making sure the meat covers most of the bread.

Add the extras:

Scatter pepperoncini and red onion on top if you are using them.

Spread the love:

Spoon that lettuce mixture right over the meats and cheese, letting some fall onto the bread edges.

Close it up:

Top with the remaining bread slices, butter side facing out.

Grill to perfection:

Cook in a hot skillet for about 4 minutes per side, pressing down gently until the bread is golden brown and the cheese has melted into everything.

Serve immediately:

Cut each sandwich in half and watch the cheese pull as you slice.

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These sandwiches have become my go to for feeding a crowd without spending hours in the kitchen. There is something so satisfying about taking that first bite and hearing the crunch followed by all the melty goodness.

Choosing Your Bread

I have tried everything from fancy artisan loaves to basic white bread and honestly the sturdier sandwich bread wins every time. Italian bread with a slightly chewy crust gives you the best of both worlds, a sturdy foundation and that authentic sub shop feel.

Make It Yours

Sometimes I swap in sharp provolone or add a smear of pesto to the inside of the bread before grilling. The beauty here is that you can adjust the meats and cheese based on what you have in the fridge.

Serving Suggestions

Kettle chips on the side are non negotiable in my house, that crunch combo is too good to pass up. A simple tomato salad dressed with olive oil and vinegar helps lighten everything up.

• Cut sandwiches diagonally for easier handling
• Let them rest for a minute after grilling so the cheese sets slightly
• Have extra napkins ready because these get messy in the best way

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Hope this Italian Sub Grilled Cheese becomes as much of a staple in your kitchen as it has in mine.

Recipe FAQs

→ What bread works best for this sandwich?

Italian bread or sturdy white sandwich bread holds up well to grilling. Sourdough or whole wheat are great alternatives for added flavor and texture.

→ Can I make this vegetarian?

Replace the salami and pepperoni with sliced roasted red peppers, marinated artichokes, or additional vegetables while keeping the provolone for that melty texture.

→ How do I prevent the bread from burning?

Keep heat at medium and cook 3–4 minutes per side. Press gently with a spatula to ensure even browning without crushing the sandwich.

→ Can I prepare the lettuce topping ahead?

Yes, mix the lettuce slaw up to a few hours in advance and refrigerate. Add it just before serving to keep the bread from getting soggy.

→ What sides pair well with this sandwich?

Kettle chips, potato salad, or a simple tomato salad complement the rich flavors. Pickles or giardiniera on the side add extra tang.

→ How do I store leftovers?

Best enjoyed immediately while warm and crispy. If storing, wrap in foil and reheat in a skillet to recrisp the bread.