Italian Sub Grilled Cheese Sandwich

My college roommate used to make these during late night study sessions when the dining hall had closed. The smell of salami and provolone hitting the hot skillet would drift down the hallway and suddenly our door was the most popular room on the floor. Something about the crisp buttery bread against the tangy cool lettuce just hits different at midnight.

Last winter my partner came down with a terrible cold and refused to eat anything for two days straight. I made this sandwich and the aroma alone was enough to lure them out of bed. They took one bite and immediately asked for seconds, which I took as a complete victory.

Ingredients

• Italian bread: Sturdy enough to hold everything together without getting soggy, sourdough works beautifully too
• Unsalted butter: Softened to room temperature so it spreads evenly without tearing the bread
• Provolone cheese: Mild and melty, aged provolone adds a nice sharpness if you want more depth
• Salami: The rendered fat adds incredible flavor, genoa salami is my go to choice
• Pepperoni: Provides that perfect spice and crisp edges when grilled
• Shredded iceberg lettuce: Iceberg crunch is essential here, romaine just does not work the same way
• Mayonnaise: The base for the lettuce topping, Hellmanns or Best Foods are most reliable
• Red wine vinegar: Cuts through all the rich cheese and meat with bright acidity
• Dried oregano: The herb that makes this taste authentically Italian
• Salt and black pepper: Season the lettuce mixture generously since it carries a lot of flavor
• Pepperoncini rings: Optional but highly recommended for that tangy sandwich shop kick
• Red onion: Thinly sliced for a sharp bite that complements the salty meats

Instructions

Make the lettuce topping:

Toss the shredded lettuce with mayonnaise, red wine vinegar, oregano, salt and pepper until everything is well coated. The mixture should be creamy but not drowning in dressing.

Prep your bread:

Butter one side of each bread slice generously and evenly. Getting the butter to the very edges ensures that beautiful golden crust all the way around.

Layer the meats and cheese:

On the unbuttered side, stack provolone first so it melts directly onto the bread, then arrange the salami and pepperoni in overlapping layers. This prevents the meat from sliding out when you take a bite.

Add the extras:

Scatter pepperoncini and red onion over the meat if you are using them. These little additions make such a difference in the final sandwich.

Spread on the lettuce:

Pile the lettuce mixture on top of the meats, pressing it gently so it stays put. Do not be afraid to use it all, that crunch is non negotiable.

Close it up:

Top with the remaining bread slices, buttered side facing out. Press down lightly to help everything settle together.

Get that perfect grill:

Cook in a hot skillet for about 4 minutes per side, pressing gently with your spatula. The bread should be deeply golden and the cheese should be completely melted when you flip.

Finish strong:

Let the sandwiches rest for just a minute before slicing diagonally. This brief pause helps everything set so the fillings do not tumble out.

Save to Pinterest

My dad still talks about the time I made these for our Super Bowl party three years ago. He is not usually one to comment on food, but he ate two sandwiches and immediately asked when I was making them again.

Choosing The Right Bread

The bread can make or break this sandwich completely. Too soft and it turns into a soggy mess, too dense and you lose that tender crunch. I have found that a day old Italian bread works best because it has structure without being tough. Sourdough adds a nice tang that plays well with the vinegar in the lettuce topping.

Getting The Perfect Melt

Medium low heat is your friend here. Too high and you will burn the bread before the cheese has a chance to melt properly. I usually start with medium heat for the first side, then reduce to medium low for the second side. The difference in texture is worth the extra minute or two of patience.

Make It Your Own

Once you have the basic technique down, these sandwiches are incredibly forgiving. Swap in different cheeses, add pickled peppers, or use ham and turkey instead. The magic is really in that cool creamy lettuce mixture against the hot cheesy center.

• Try adding a thin layer of pesto to the bread before buttering
• A dash of hot sauce in the lettuce mixture wakes everything up
• These reheat surprisingly well in a 350 degree oven for 10 minutes

Save to Pinterest

These sandwiches have become our go to Friday night dinner, served with a simple side of chips and maybe a pickle. There is something deeply satisfying about food that is this comforting and this easy.

Recipe FAQs

→ What type of bread works best for this sandwich?

Italian bread or sturdy white sandwich bread holds up best to grilling and the melted cheese. You can also substitute whole wheat or sourdough for different flavors and textures.

→ Can I make this vegetarian?

This version features pork-based meats, but you can substitute with vegetarian deli alternatives or omit the meats entirely, focusing on extra cheese and vegetables for a vegetarian grilled cheese.

→ How do I prevent the bread from burning while the cheese melts?

Use medium heat and cook for 3-4 minutes per side, pressing gently. Medium heat allows the cheese to melt completely before the bread over-browns. A lid or cover can help speed up melting.

→ What can I add for extra flavor?

Hot giardiniera, pepperoncini rings, thinly sliced red onion, or fresh basil enhance the Italian flavors. You can also try adding roasted red peppers or sun-dried tomatoes for variation.

→ Is this sandwich freezer-friendly?

Assemble uncooked sandwiches and freeze them for up to one month. Thaw before grilling, or cook from frozen with an extra minute per side. The lettuce mixture is best added fresh just before serving.

→ What are good side dishes to serve with this?

Kettle chips, crispy fries, or a simple tomato salad pair perfectly. A tangy pickle spear or olive-based side complements the Italian flavors nicely.