A savory Italian-American grilled sandwich loaded with cold cuts, provolone, and a tangy lettuce topping.
# What You'll 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 four bread slices and spread one side of each slice evenly with softened unsalted butter.
03 - Place two buttered bread slices on a work surface with buttered side facing down. Top each slice with 2 slices of provolone cheese, 3 slices of salami, and 3 slices of pepperoni.
04 - If using optional additions, distribute mild pepperoncini rings and thinly sliced red onion evenly over the meat and cheese layers.
05 - Spread the prepared lettuce mixture evenly over the meats and cheese on each sandwich.
06 - Top each sandwich with the remaining bread slices, positioning them with buttered side facing up.
07 - Heat a large skillet or grill pan over medium heat. Place sandwiches in the pan and cook for 3 to 4 minutes per side, gently pressing down, until bread achieves golden color and cheese melts completely.
08 - Remove from heat, slice each sandwich in half diagonally, and serve immediately while hot.
