Grilled Italian Recipe

Slice and dress

Thinly slice the tomato into 1/4-inch rounds. Peel and cut the red onion into thin rings. Rinse and dry the lettuce, then tear or chop into sandwich-sized pieces. In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper; set aside.

If you prefer milder onions, soak the sliced red onion in cold water for 5 minutes, then drain and pat dry.

Cook onions

Heat a medium skillet over medium heat. Add 1 teaspoon olive oil. Add the sliced red onion and cook, stirring occasionally, until softened and edges begin to brown, about 6–8 minutes. If onions begin to stick, lower heat and add a splash of water. Remove from heat and set aside.

Prepare rolls

Slice the sub rolls lengthwise, leaving a small hinge if desired. Spread about 1/2 tablespoon softened butter evenly over the outside cut faces of each roll (this helps achieve a golden crust).

Layer meats and cheese

On the bottom half of each roll, arrange the sliced Italian deli meats in an overlapping layer: 8 slices Genoa salami, 6 slices capicola, and 6 slices hard salami (adjust quantities to fit your roll size). Top the meats with 2 slices provolone per sandwich (place cheese so it will melt over the meats). Sprinkle 1/2 teaspoon optional Italian seasoning or dried oregano over the cheese if using.

Add grilled onions

Evenly distribute the cooked onions over the provolone on each sandwich.

Grill to melt

Preheat a panini press, skillet, or grill pan over medium heat. Lightly brush or spray the exterior buttered sides of the roll with a little extra olive oil. If using a skillet, place the sandwich buttered-side down in the skillet, then press with a heavy spatula or another skillet; cook 3–4 minutes until the bread is golden and the cheese begins to melt. Flip and cook the other side 2–3 minutes. If using a panini press, close and cook about 3–5 minutes until golden and cheese is melted.

Dress vegetables

Toss the prepared lettuce and tomato slices briefly with the reserved olive oil-vinegar dressing so they are lightly coated.

Open the grilled sandwich. On the top half of the roll, layer the dressed lettuce and 2–3 tomato slices per sandwich. Close the sandwich and press gently. Cut each sandwich in half on the diagonal if desired.

Serve immediately while hot. Optional: serve with pickles, pepperoncini, or potato chips on the side.