Pin My neighbor knocked on the door one Saturday holding a giant sandwich wrapped in foil, insisting I try what she called a grinder. The bread was warm, the cheese still melty, and when I peeled back the paper, shredded lettuce tumbled out like confetti. I stood there in my doorway eating it with both hands, wondering why I'd never thought to put cold cuts and cheese between hot buttered bread before. That afternoon I made my own version in a skillet, and it's been my go-to lunch ever since.
I made these for my brother when he showed up unannounced after a long drive. He sat at my kitchen counter, still in his jacket, and ate one and a half sandwiches without saying a word. When he finally looked up, he asked if I'd been hiding this recipe from him on purpose. I told him no, I just figured everyone already knew how good melted provolone and pepperoni tasted together.
Ingredients
- Italian bread or sturdy white sandwich bread: You need something with enough structure to hold all the fillings and stand up to the butter and heat without falling apart.
- Unsalted butter, softened: Softened butter spreads easily and creates that perfect golden crust when the sandwich hits the pan.
- Provolone cheese: It melts smooth and mild, letting the meats shine while still adding creamy richness to every bite.
- Salami: This brings a slightly tangy, garlicky punch that makes the whole sandwich taste like an Italian deli.
- Pepperoni: The pepperoni adds a little spice and that unmistakable cured meat flavor we all crave.
- Shredded iceberg lettuce: It stays crisp even on a hot sandwich and adds a refreshing crunch that balances all the richness.
- Mayonnaise: This binds the lettuce mixture together and adds a subtle creaminess that coats every shred.
- Red wine vinegar: A splash of acidity cuts through the fat and wakes up all the other flavors.
- Dried oregano: It gives the topping that classic Italian sub seasoning without any extra effort.
- Salt and freshly ground black pepper: These simple seasonings bring everything into focus and make the flavors pop.
- Mild pepperoncini rings (optional): They add a gentle tang and a tiny bit of heat without overwhelming the sandwich.
- Thinly sliced red onion (optional): A few rings give a sharp, sweet bite that plays nicely with the vinegar and oregano.
Instructions
- Make the lettuce topping:
- In a bowl, toss together the shredded lettuce, mayonnaise, red wine vinegar, oregano, salt, and pepper until everything is evenly coated. The vinegar should make the lettuce glisten just a little, and the smell of oregano will remind you of every good sub shop you've ever been to.
- Butter the bread:
- Lay out all four slices and spread softened butter on one side of each piece, making sure to go all the way to the edges. This is what gives you that crispy, golden crust that crackles when you bite into it.
- Build the sandwiches:
- Place two slices buttered side down on your counter, then layer each with two slices of provolone, three slices of salami, and three slices of pepperoni. If you're using pepperoncini or red onion, tuck them in now so they melt right into the cheese.
- Add the lettuce mixture:
- Spoon the dressed lettuce evenly over the meats and cheese, pressing it down gently so it stays put. It might seem like a lot, but trust me, you want that cool, tangy contrast in every bite.
- Close the sandwiches:
- Top each sandwich with the remaining bread slices, buttered side facing up. Press down lightly with your hand to help everything stick together before it hits the heat.
- Grill to golden perfection:
- Heat a large skillet or grill pan over medium heat and place both sandwiches in the pan. Cook for three to four minutes per side, pressing gently with a spatula, until the bread is deep golden and the cheese has melted into gooey pools.
- Slice and serve:
- Remove the sandwiches from the heat, let them rest for just a moment, then slice each in half. Serve them hot, while the cheese is still stretchy and the bread is crackling.
Pin One rainy Tuesday I made these for lunch and ate mine standing at the stove, watching the steam rise off the skillet. My husband wandered in, saw the second sandwich sitting there, and asked if it was spoken for. I shook my head and he picked it up with both hands, taking a huge bite before he even sat down. We didn't say much after that, just chewed and smiled and agreed we should make them again soon.
Choosing Your Bread
I've tried this sandwich on everything from sourdough to ciabatta, and while they all work, sturdy Italian bread or a good white sandwich loaf really let the fillings be the star. You want something with a tight crumb that won't get soggy under all that lettuce and mayo. If your bread is too airy, it'll compress into nothing the second you press it in the pan, and you'll lose that satisfying crunch.
Customizing the Fillings
This sandwich is forgiving, so feel free to swap in whatever cold cuts you love or have on hand. I've used mortadella, capicola, and even leftover roast turkey with great results. Just keep the total amount of meat about the same so the balance doesn't tip too far in one direction. If you like things spicy, tuck in some hot giardiniera or a few slices of jalapeño before you close it up.
Serving and Storing
These sandwiches are best eaten right away, while the bread is still crispy and the cheese is molten. If you have leftovers, wrap them tightly and store in the fridge for up to a day, but know that reheating won't bring back that fresh-off-the-skillet magic. I like to serve them with kettle chips, a handful of pickles, or a simple tomato salad dressed with olive oil and basil.
- Pair with a cold lemonade or iced tea for a casual lunch that feels a little special.
- Cut into quarters and serve as an appetizer at your next gathering.
- Make the lettuce topping ahead and keep it in the fridge so you can throw together a sandwich whenever the craving hits.
Pin There's something about the way the cold lettuce hits the hot cheese that makes this sandwich unforgettable. I hope it becomes a regular in your kitchen, the kind of thing you make on a whim and never regret.
Recipe Q&A
- → Can I use different types of bread?
Yes, Italian bread or sturdy white sandwich bread work best, but you can substitute whole wheat or sourdough for a different texture and flavor profile.
- → How do I prevent the cheese from leaking out?
Place the cheese directly on the bread before adding meats. This creates a barrier and helps contain the melted cheese while grilling at medium heat.
- → What heat level is best for grilling?
Use medium heat on your skillet or grill pan. This allows the bread to toast golden while giving the cheese enough time to melt completely without burning the exterior.
- → Can I make this vegetarian?
You can omit the salami and pepperoni, then add roasted vegetables like zucchini, eggplant, or sun-dried tomatoes for a vegetarian version with similar Italian flavors.
- → How do I add more heat to this sandwich?
Include hot giardiniera, extra pepperoncini rings, or a spread of hot pepper aioli instead of plain mayonnaise for a spicier kick.
- → What sides pair well with this sandwich?
Serve alongside kettle chips, a crisp tomato salad, or a simple cucumber and vinaigrette salad to complement the rich, savory flavors.