Save to Pinterest Rain was beating against my kitchen window last Tuesday when I got that desperate craving for something hot, cheesy, and completely indulgent. I had half a loaf of Italian bread sitting on the counter and a package of salami that needed using, so I started playing around. The sandwich that came out of that experiment ended up being so satisfying that I made it again the very next day for lunch.
My teenage son walked in while I was taking photos of the finished sandwich and immediately asked if he could have half. Now it is become his Friday afternoon request after school, and honestly, I never say no because it is just that good.
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Ingredients
- Italian bread: Sturdy bread holds up to the pressing and grilling without getting soggy
- Unsalted butter: Softened butter spreads evenly and helps achieve that golden crust we all want
- Provolone cheese: Mild enough to let the meats shine but melts beautifully
- Salami: Adds that classic Italian cured meat flavor and essential fat content
- Pepperoni: Brings a slight kick and more concentrated pork flavor
- Shredded iceberg lettuce: The crunch is non negotiable here and it stays crisp longer than other greens
- Mayonnaise: Creates the creamy base for the lettuce topping
- Red wine vinegar: Provides just enough acid to balance the richness
- Dried oregano: Gives that unmistakable Italian sub flavor profile
- Salt and pepper: Essential for waking up all the other flavors
- Pepperoncini rings: Optional but adds a bright vinegary pop
- Red onion: Thin slices add another layer of flavor and crunch
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Instructions
- Make the lettuce topping:
- Combine shredded lettuce, mayonnaise, red wine vinegar, oregano, salt, and pepper in a bowl. Mix thoroughly and let it hang out while you prep everything else.
- Prep your bread:
- Lay out all four slices and spread softened butter on one side of each piece. This butter side will eventually face outward in the pan.
- Build the base layer:
- Place two slices buttered side down on your work surface. Top each with two provolone slices, then arrange the salami and pepperoni evenly over the cheese.
- Add the extras:
- Scatter pepperoncini and red onion on top if you are using them. Do not skip these if you like that tangy element.
- Spoon on the lettuce:
- Divide that lettuce mixture between the two sandwiches, spreading it right over the meat layer. This is what makes it special.
- Close it up:
- Top each sandwich with the remaining bread slices, buttered side facing out. Give them a gentle press to help everything settle.
- Get that golden crust:
- Heat a skillet over medium heat and cook the sandwiches for about 4 minutes per side. Press down gently with your spatula and watch for that beautiful golden brown color.
- Serve immediately:
- Cut each sandwich in half and serve while the cheese is still molten. Wait a minute before biting into that hot center.
Save to Pinterest Last weekend I made these for my book club and suddenly everyone was asking for the recipe instead of discussing the book. That is when I knew this sandwich was something worth sharing properly.
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Bread Choices Matter
I have tried this with different breads and Italian bread really does perform best. The crust gets beautifully crispy while the interior stays soft enough to bite through easily. Sourdough works in a pinch but changes the flavor profile quite a bit.
Make It Yours
Sometimes I swap in prosciutto or capicola depending on what is in my deli drawer. The important thing is keeping the ratio of meat to cheese balanced so every bite has both elements working together.
Serving Ideas
A simple tomato salad on the side cuts through the richness beautifully. I also love serving these with extra pickled peppers for anyone who wants more tang.
- Let the sandwiches rest for a minute after cooking so the cheese sets slightly
- Use a sharp knife to cut through the crust without crushing the sandwich
- Keep the lettuce mixture chilled until the very last second to maintain crunch
Save to Pinterest Hope this sandwich brings as much comfort to your kitchen as it has to mine.
Recipe FAQs
- → What bread works best for this?
Italian bread or sturdy white sandwich bread holds up well to grilling. Sourdough or whole wheat make delicious alternatives, adding their own flavor character to the sandwich.
- → Can I make this vegetarian?
Substitute the salami and pepperoni with roasted vegetables like bell peppers, eggplant, or zucchini. Extra provolone or mozzarella helps maintain the satisfying, melty texture.
- → How do I prevent soggy bread?
Butter the bread generously and cook over medium heat to create a crispy barrier. Place the lettuce mixture directly atop the meats rather than against the bread to maintain crunch.
- → What other meats can I use?
Thinly sliced ham, capicola, or mortadella work beautifully. Prosciutto adds a salty, cured dimension. Mix and match based on what's available from your deli counter.
- → Can I assemble these ahead of time?
Prepare the lettuce mixture up to 4 hours in advance and store refrigerated. Assemble sandwiches just before cooking for best results—the bread stays crispy and the texture remains optimal.
