Italian Sub Grilled Cheese (Printable)

Crispy grilled sandwich stacked with Italian cold cuts, melted provolone, and zesty lettuce topping.

# What You 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 bowl, combine shredded lettuce, mayonnaise, red wine vinegar, oregano, salt, and pepper. Mix well and set aside.
02 - Lay out the bread slices and spread one side of each with softened butter.
03 - Place two bread slices, buttered side down, on a work surface. Top each with 2 slices provolone, 3 slices salami, and 3 slices pepperoni.
04 - Add pepperoncini and red onion if desired.
05 - Spread the lettuce mixture evenly over the meats and cheese.
06 - Top each sandwich with the remaining bread slices, buttered side up.
07 - Heat a large skillet or grill pan over medium heat. Place sandwiches in the pan and cook 3–4 minutes per side, pressing gently, until bread is golden and cheese is melted.
08 - Remove from heat, slice in half, and serve hot.

# Expert Hints:

01 -
  • The crunch of golden bread against melty provolone and salty cured meats hits every craving at once
  • That lettuce topping adds the perfect tangy brightness that cuts through all the richness
  • Ready in 20 minutes but tastes like something from a specialty deli
02 -
  • Do not skip pressing the sandwich gently while it cooks, it helps everything meld together
  • The lettuce topping should be made right before assembling so it stays crisp
  • Medium heat is your friend, too high and the bread burns before the cheese melts
03 -
  • Use a cast iron skillet for the most even golden crust
  • Warm your cold cuts slightly in the pan before assembling if you want extra melty cheese action
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