Italian Sub Grilled Cheese Sandwich (Printable)

Melty sandwich combining Italian cold cuts, provolone, and tangy lettuce topping grilled to golden perfection.

# Components:

→ 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 until lettuce is evenly coated and set aside.
02 - Lay out all four bread slices on a clean work surface. Spread one side of each slice evenly with softened butter.
03 - Place two buttered bread slices butter-side down on the work surface. Top each slice with 2 slices provolone cheese, 3 slices salami, and 3 slices pepperoni in order.
04 - If desired, distribute drained 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 base.
06 - Top each sandwich with a remaining bread slice, positioned butter-side 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 is golden brown and cheese is fully melted.
08 - Remove sandwiches from heat, slice each in half diagonally, and serve immediately while hot.

# Expert Advice:

01 -
  • It delivers all the bold flavors of an Italian sub but with crispy, buttery edges and gooey melted cheese in every bite.
  • You can make it in under 20 minutes with ingredients you probably already have in your fridge.
  • The tangy lettuce topping stays cool and fresh even after grilling, adding crunch and brightness that balances the richness perfectly.
02 -
  • Do not use too much heat or the bread will burn before the cheese melts, medium is the sweet spot for even cooking.
  • Make sure your butter is softened, not melted, so it spreads evenly without soaking into the bread and making it soggy.
  • Press the sandwich gently while grilling to help everything meld together, but don't smash it flat or you'll squeeze out all the lettuce mixture.
03 -
  • Use a heavy skillet or cast iron pan if you have one, the weight helps press the sandwich evenly and gives you a better crust.
  • If you want extra flavor, brush the outside of the bread with a little garlic butter before grilling.
  • Let the sandwich rest for 30 seconds after grilling so the cheese sets slightly and doesn't all spill out when you cut into it.
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