Grilled Italian Recipe

Prepare vegetables

Thinly slice the tomato and red onion. Shred or chop the romaine into bite-sized pieces. Place tomato, onion, and lettuce on a small plate and set aside.

Make quick vinaigrette

In a small bowl, whisk together 1 tablespoon extra-virgin olive oil, 1/2 teaspoon vinegar, 1/4 teaspoon salt, and a pinch (about 1/8 tsp) of freshly ground black pepper. Taste and adjust seasoning. This will be a light splash to dress the lettuce and tomato.

Prep roll

Slice the sub roll lengthwise, leaving a hinge if you prefer. Lightly spread the cut faces with 1/2 teaspoon softened butter or a light brush of oil for toasting. If you want a softer interior, skip butter; if you want a crisp, golden interior, use butter.

Layer meats and cheese

On the bottom half of the roll, arrange the Genoa salami in slightly overlapping slices, followed by the capicola and mortadella. Top the meats with two slices of provolone, covering the meat to help the cheese melt evenly.

Assemble vegetables

Toss the shredded romaine and sliced tomato with a small amount of the vinaigrette (about half of the mixture). Place the dressed lettuce and tomato over the provolone. Add the thinly sliced red onion on top.

Finish and press

Close the sandwich. If you prefer a room-temperature sandwich, serve now. For a warm, melty Grilled Italian, proceed to the grilling step.

Preheat a skillet or panini press over medium heat. If using a skillet or griddle, add 1/2 teaspoon olive oil and spread to coat or lightly oil the griddle surface. Place the closed sandwich on the hot surface.

Press and heat for 3 to 4 minutes, using a weighted spatula or a panini press, until the provolone begins to melt and the roll is golden and crisp. If using a skillet without a press, gently press down with a spatula and flip after 2–3 minutes, then press the top with the spatula and heat another 1–2 minutes until cheese is melted and bread is toasted.

Remove from heat and let rest for 1 minute. If desired, cut the sandwich diagonally into halves for serving.

Give the sandwich a final light drizzle of any remaining vinaigrette or a small extra-virgin olive oil drizzle (optional). Serve immediately while warm and melty.