Save The rain was coming down sideways last Tuesday when I craved something that felt like a hug in sandwich form. I'd been staring at the deli meat in my fridge for three days, wondering how to transform it into something that didn't scream 'leftover lunch.' That's when it hit me—why not turn all those Italian sub flavors into the most comforting grilled cheese imaginable?
My roommate walked in while I had two sandwiches sizzling in the pan, looked skeptical about the lettuce situation, then proceeded to eat half of one before they even hit the plate. Now she requests them every time we have people over for movie nights, and I've started keeping all the ingredients stocked just in case.
Ingredients
- Italian bread: Sturdy enough to hold everything together without getting soggy, but still soft on the inside—sourdough works beautifully too
- Unsalted butter: Softened to room temperature so it spreads evenly and helps achieve that golden crust we're all after
- Provolone cheese: Creates the essential melty bridge between bread and meats, mild enough not to compete with the stronger flavors
- Salami and pepperoni: The classic Italian duo that brings salt, fat, and just enough heat to cut through everything else
- Iceberg lettuce: Shredded fine for that essential crunch and cool element—don't skip it or you'll miss the whole point
- Mayonnaise and red wine vinegar: The base of that tangy dressing that makes this taste like your favorite sub shop
- Dried oregano: The herbaceous note that instantly makes everything taste more Italian
- Pepperoncini and red onion: Optional but highly recommended additions that add brightness and a little kick
Instructions
- Make the tangy lettuce slaw:
- Toss the shredded lettuce with mayonnaise, red wine vinegar, oregano, salt, and pepper until everything's lightly coated, then let it hang out while you prep everything else
- Get your bread ready:
- Spread softened butter on one side of each bread slice—be generous, it's the difference between golden perfection and sad dry toast
- Build the base layer:
- Lay two slices buttered side down and pile on provolone, salami, and pepperoni, letting them hang slightly over the edges if you're feeling adventurous
- Add the extras:
- Scatter pepperoncini and red onion over the meats if you're using them, then spread that lettuce mixture right on top—yes, right on the cheese
- Complete the sandwich:
- Cap everything with the remaining bread slices, buttered side up, and press down gently to help everything settle into place
- Grill to perfection:
- Cook in a hot skillet for about 4 minutes per side, pressing gently with your spatula, until the bread is deeply golden and you can see cheese trying to escape
Save Last week I made these for my dad, who's been ordering the same Italian sub from the same deli for thirty years. He took one bite, went quiet for a full minute, then asked if I'd teach him how to make them for my mom. Sometimes the simplest hits are the ones that stick.
The Bread Secret
I've found that slightly stale bread actually works better than fresh—it holds up to the heat and moisture without turning into mush. If your bread is fresh, just toast it lightly in the oven for a few minutes before building your sandwiches.
Make It Your Way
This recipe is incredibly forgiving. I've swapped turkey for the pork products, used pepper jack instead of provolone, and even added banana peppers when that's what I had in the fridge. The magic is in the method and that cool, tangy lettuce crunch.
Serving Suggestions
These sandwiches are substantial enough to stand alone, but I love serving them with a handful of kettle chips and maybe some pickled vegetables on the side. A cold Italian soda or even just icy water makes everything feel balanced.
- Cut the sandwiches diagonally—it makes them easier to eat and somehow taste better
- Let them rest for about two minutes after cooking so the cheese sets slightly
- Have napkins ready because the melty cheese situation can get wonderfully messy
Save There's something deeply satisfying about transforming a pile of cold cuts into something that feels like a special occasion. Hope these become part of your comfort food rotation too.
Recipe FAQs
- → Can I use different types of bread for this sandwich?
Absolutely. While Italian bread works best, you can substitute with sturdy white bread, whole wheat, sourdough, or focaccia. Heartier breads hold up better to grilling and the melted cheese filling.
- → What's the best way to prevent the bread from burning while grilling?
Cook over medium heat rather than high heat, and butter the outside of the bread generously. Press gently while cooking to ensure even contact with the pan. Watch carefully during the final minute, as bread can brown quickly once the cheese starts melting.
- → Can I make this sandwich vegetarian?
Yes, skip the salami and pepperoni, and add roasted red peppers, sun-dried tomatoes, or sautéed mushrooms instead. You'll still get great flavor from the provolone, lettuce mixture, and the crispy grilled bread.
- → How do I add more heat to this sandwich?
Stir hot giardiniera or extra pepperoncini into the lettuce mixture. You can also add sliced jalapeños, a dash of hot sauce, or red pepper flakes mixed into the mayo for a spicy kick.
- → What should I serve alongside this grilled cheese?
Kettle chips, crispy french fries, or a simple tomato salad pair wonderfully. A cold beverage like iced tea or lemonade complements the savory, melty sandwich perfectly.