Save Rainy Tuesday afternoons were made for sandwiches like this. I stumbled on the combination during a particularly chaotic week when I needed something that felt indulgent but only used what I had sitting in the deli drawer. The first bite made me stop mid chew and stare at my husband like I had just discovered fire.
My sister visited last month and watched me make these, immediately demanding I teach her the method. Now she texts me photos every time she makes them for her kids, usually with some variation about how hers are not quite as good but still disappear in seconds.
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 easily and evenly across every slice
- Provolone cheese: Mild and melty with just enough tang to stand up to the cured meats
- Salami and pepperoni: The classic duo that brings that authentic Italian sub flavor and gets beautifully crisp in the pan
- Iceberg lettuce: Shredded finely because its neutral crunch and high water content balance the heavy elements
- Mayonnaise and red wine vinegar: Whisked together to create that creamy yet bright dressing for the lettuce
- Dried oregano: The aromatic bridge that ties the Italian flavors together
- Salt and pepper: Just enough to wake up all the other ingredients
- Pepperoncini and red onion: Optional but highly recommended for that extra punch of heat and sharpness
Instructions
- Make the lettuce topping:
- Toss shredded lettuce with mayonnaise, vinegar, oregano, salt and pepper until everything is coated and creamy. Set aside while you assemble the sandwiches.
- Prep your bread:
- Spread softened butter generously on one side of each bread slice, making sure to get it all the way to the edges.
- Layer the fillings:
- Place two slices buttered side down and top with provolone, salami and pepperoni, then add any pepperoncini or onion you are using.
- Add the crunch:
- Spread that dressed lettuce mixture right over the meats and cheese.
- Close them up:
- Top with remaining bread slices buttered side facing up.
- Get golden:
- Cook in a hot skillet over medium heat for about four minutes per side, pressing gently with your spatula until everything is melted and the bread is deeply golden.
Save These sandwiches have become our Friday night staple, the kind of meal that feels like a treat but comes together with almost zero effort. My kids actually cheer when they see the deli drawer coming out.
Bread Choices That Work
I have tested every bread in my kitchen and Italian bread remains the winner, but sturdy sourdough creates a fantastic chewy crust. Whatever you choose, avoid anything too soft or the sandwich will fall apart before you can get it to the plate.
Make It Your Own
Sometimes I swap in sliced turkey or ham when that is what I have on hand. The beauty here is the method, not the specific ingredients, so use what your family loves and what sits in your fridge.
Serving Ideas
A handful of kettle chips alongside makes this feel like a complete diner meal at home. The cold crunch against the hot sandwich is something I did not appreciate until I started paying attention to those little contrasts that make eating satisfying.
- Cut sandwiches on the diagonal for easier eating
- Have extra napkins ready because the melty cheese gets messy
- Serve immediately while the cheese is still gooey
Save These are the moments that turn a quick dinner into something everyone remembers around the table.
Cooking Q&A
- → Can I prepare the lettuce mixture ahead of time?
Yes, you can mix the lettuce, mayonnaise, vinegar, oregano, salt, and pepper up to 2 hours before assembling. Store it in an airtight container in the refrigerator to keep the lettuce crisp.
- → What bread works best for this sandwich?
Italian bread or sturdy white sandwich bread are ideal, as they hold up well to buttering and grilling. Sourdough and whole wheat are excellent alternatives for different flavor profiles and textures.
- → How do I prevent the cheese from leaking out while cooking?
Ensure the lettuce mixture is spread evenly to act as a barrier between the cheese and bread edges. Cook on medium heat and press gently rather than firmly to keep the filling contained.
- → Can I add vegetables to this sandwich?
Absolutely. Pepperoncini rings, sliced red onion, roasted red peppers, or thinly sliced tomatoes all pair beautifully with the cold cuts and cheese. Add them to the lettuce mixture or layer directly on the meats.
- → What temperature should the skillet be?
Medium heat is ideal. This allows the bread to toast golden and the cheese to melt completely without burning the exterior before the interior cooks through. A grill pan also works well for attractive char marks.
- → How should I store leftovers?
These sandwiches are best enjoyed fresh and warm. Leftovers can be refrigerated for up to one day, but reheating may affect the bread texture. Enjoy any cold cuts and cheese separately as alternatives.