A classic Italian sub, while delicious, can be huge and overwhelming. Adapting it to a grilled cheese form is a lighter option with all the essential layers plus an added gooey cheese. It’s the best of both worlds. Use a mix of cured meats such as pepperoni, salami and prosciutto against a provolone cheese which has a mild flavor to complement the rest of the sandwich. You can serve this along with chips, salad, steamed veggies or a giardiniera.
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Servings: 4 sandwiches
- 8 slices sandwich bread
- 8 slices provolone cheese
- 4 ounces Genoa salami
- 4 ounces prosciutto
- 2 ounces pepperoni
- 1/2 cup fresh basil leaves, loosely packed
- 2 tablespoons butter
- Prepare the sandwiches: Add a slice of provolone to a piece of bread. Top with a layer of salami, prosciutto, and pepperoni. Divide the meat evenly among the four sandwiches.
Top meat with a handful of fresh basil leaves and a second piece of provolone cheese. Add second piece of bread and press down slightly to keep the sandwich together.
- Grill that cheese: Preheat a large skillet over medium-low heat. Once warm, add about 1/2 tablespoon of butter per sandwich you are cooking. Usually, I cook two at a time. When the butter has melted, add the sandwich and coat the bread with the melted butter, then flip and coat the second side as well.
Let sandwiches cook over medium-low heat for about 3 to 4 minutes per side, making sure they don’t get too browned. After about 6 to 8 minutes total, the cheese in the sandwich should be well melted and the bread toasted. Done!
Repeat the process for the last two sandwiches. You can keep the first two warm in a 200°F oven while you make the last two.
- Serve: Serve sandwiches with chips, salad, steamed veggies, and/or giardiniera.
Source: Simply Recipes