Italian Sub Grilled Cheese

Rain was drumming against my kitchen window last Tuesday when the craving hit. That specific kind of hunger that only a hot, pressed sandwich with melting cheese and salty cured meats could satisfy. I pulled out the cast iron skillet and started layering ingredients, not following any grand plan but simply trusting the combination of flavors that never lets me down. My roommate wandered in, drawn by the smell of salami hitting the heat, and ended up making one for herself too. Sometimes the best dinners happen when you just work with what tastes good.

Last summer I made these for a backyard cookout when the grill was already hot. My friend Marco took one bite and went quiet for a full minute, just nodding slowly. Now he texts me every other week asking when Im making them again. Something about this sandwich brings out the kid in everyone, probably because it elevates lunchbox favorites into something worth slowing down for.

Ingredients

• Italian bread: Sturdy enough to hold all the fillings without getting soggy, though sourdough works beautifully too
• Unsalted butter: Softened to room temperature so it spreads evenly across every slice
• Provolone cheese: Mild and melty, creating the perfect cohesive layer between bread and meats
• Salami and pepperoni: The dynamic duo that renders slightly in the heat, becoming even more flavorful
• Shredded iceberg lettuce: Provides the essential cool crunch that balances the warm, rich elements
• Mayonnaise and red wine vinegar: Whisked together to make a quick tangy dressing for the lettuce
• Dried oregano: The Italian herb that pulls all the flavors together with one pinch
• Salt and pepper: Just enough to wake up the lettuce mixture without overpowering anything
• Mild pepperoncini: Optional but recommended if you like a little brightness cutting through the richness
• Red onion: Thinly sliced for sharp little bursts that complement the cured meats

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

Check price on Amazon

Make the lettuce slaw:

Toss shredded lettuce with mayonnaise, red wine vinegar, oregano, salt, and pepper until evenly coated. Let it sit while you assemble everything else so flavors meld together.

Prep your bread:

Spread softened butter generously on one side of each bread slice, getting all the way to the edges for maximum golden crunch.

Build the base:

Place two slices buttered side down and layer each with provolone, salami, and pepperoni, letting the meats hang slightly off the edges if they want to.

Add the fresh elements:

Scatter pepperoncini and red onion over the meats if using, then spread that lettuce mixture right on top, piling it high.

Close it up:

Top with remaining bread slices, buttered side facing out, and press down gently to help everything settle into place.

Get your pan hot:

Heat a large skillet over medium heat until a drop of water sizzles across the surface, then carefully transfer both sandwiches.

Grill to perfection:

Cook for 3 to 4 minutes per side, pressing gently with your spatula, until the bread is deeply golden and cheese is oozing out the sides.

Finish and serve:

Let the sandwiches rest for just a minute before slicing diagonally and serving while the cheese is still molten.

Save

My grandmother never measured anything when she made sandwiches, just trusted her hands to know the right proportions. When I make this recipe, I think about her kitchen and how cooking is really just paying attention to what feels right. These Italian sub grilled cheeses have become my version of that intuitive kind of cooking.

Making It Your Own

Once you have the basic structure down, this sandwich welcomes all sorts of personal tweaks. Sometimes I swap in sharp provolone or add a layer of sun dried tomatoes that burst when you bite into them. The beauty is in building something that makes your specific taste buds happy.

Perfect Pairings

A simple tomato salad with just salt and olive oil cuts through the richness beautifully. Or go classic with kettle chips and pickles on the side. My personal favorite is a handful of salty potato chips right inside the sandwich for extra crunch.

Make Ahead Strategy

The lettuce slaw can be prepared a few hours ahead and kept in the refrigerator, though add it to the sandwich just before cooking. You can also assemble everything except the lettuce topping and store the assembled sandwiches wrapped in the fridge for up to four hours before grilling.

• Wrap the finished sandwiches in foil for a minute to keep them warm if serving a crowd
• Cut them with a serrated knife using a gentle sawing motion to avoid squishing the fillings
• These reheat surprisingly well in a 350 degree oven for about 10 minutes

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

Check price on Amazon

Save

There is something deeply satisfying about a sandwich that combines hot and cold, crispy and creamy, all in one glorious package. Make these on a Tuesday night just because, or for friends who need a little comfort in their lives.

Recipe Questions & Answers

→ What type of bread works best for this sandwich?

Italian bread or sturdy white sandwich bread are ideal for structure and ability to hold up during grilling. You can also substitute with whole wheat or sourdough for different flavors and textures.

→ Can I make this vegetarian?

The traditional version includes salami and pepperoni, but you can create a vegetarian variation by replacing the cured meats with grilled vegetables, sun-dried tomatoes, or additional cheese layers while keeping the provolone and lettuce topping.

→ How do I prevent the bread from burning?

Cook over medium heat rather than high, which gives the cheese time to melt before the exterior browns. Press gently with a spatula and check progress frequently. A skillet with good heat distribution works better than direct high heat.

→ What can I add for extra heat?

Hot giardiniera, extra pepperoncini rings, sliced jalapeños, or a spread of spicy aioli will add heat without overwhelming the Italian flavors. Start with small amounts and adjust to your preference.

→ Is this sandwich suitable for meal prep?

You can assemble the sandwiches ahead and refrigerate for up to 4 hours before grilling. However, grilling fresh ensures the best texture and melted cheese. The lettuce mixture can be prepared separately and added just before serving to maintain crispness.

→ What sides pair well with this sandwich?

Kettle chips, a simple tomato salad, pickled vegetables, or a light coleslaw complement the rich, savory sandwich nicely. A cold beverage or Italian cream soda works well as an accompaniment.