Italian Sub Grilled Cheese (Print Version)

Melty provolone and Italian cold cuts on grilled bread with a tangy lettuce topping. Ready in 20 minutes.

# 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 mixing bowl, combine shredded iceberg lettuce, mayonnaise, red wine vinegar, dried oregano, salt, and freshly ground black pepper. Mix thoroughly and set aside.
02 - Lay out all bread slices and spread one side of each slice evenly with softened butter.
03 - Place two bread slices buttered side down on a work surface. Top each slice with 2 slices of provolone cheese, 3 slices of salami, and 3 slices of pepperoni.
04 - If desired, distribute pepperoncini rings and sliced red onion evenly over the meat and cheese layers.
05 - Distribute the prepared lettuce mixture evenly over the meats and cheese on each sandwich.
06 - Top each sandwich with the remaining bread slices, positioned with buttered side facing up.
07 - Heat a large skillet or grill pan over medium heat. Place sandwiches in the pan and cook 3 to 4 minutes per side, pressing gently with a spatula, until bread achieves golden color and cheese is fully melted.
08 - Remove sandwiches from heat, slice diagonally in half, and serve immediately while hot.

# Expert Suggestions:

01 -
  • It brings together the best parts of an Italian sub and a grilled cheese without any of the sogginess.
  • The lettuce topping stays cool and crisp against the hot, melted cheese, creating this perfect contrast that somehow just works.
  • You can make it in under twenty minutes with ingredients you probably already have on hand.
02 -
  • Don't use pre-sliced deli bread that's too thin or it will fall apart under the weight of the fillings and the heat.
  • Mix the lettuce topping right before you start building so it doesn't get soggy sitting around.
  • Use medium heat, not high, or the bread will burn before the cheese melts.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt faster and bind everything together.
  • Let the sandwich rest for a minute after grilling so the cheese sets slightly and doesn't slide out when you cut it.
  • If making multiple sandwiches, keep finished ones warm in a low oven while you cook the rest.
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