Grilled Italian Recipe

Slice and shred

Wash the tomato and lettuce. Slice the tomato into three 1/4-inch slices. Shred or thinly slice enough lettuce to measure 1/2 cup. Thinly slice 1/4 cup of onion into rings or half-rings.

In a small bowl, whisk together 1 tablespoon extra-virgin olive oil, 1/2 teaspoon red wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon dried oregano. Taste and adjust seasoning to preference. Set dressing aside.

Preheat a griddle or skillet over medium heat until hot. Lightly coat the cooking surface with 1 teaspoon butter or a thin film of oil to prevent sticking and promote browning.

Slice the hero roll lengthwise, keeping a hinge if desired. Brush the inside cut faces of the bread lightly with about 1 teaspoon of the prepared olive oil dressing (reserve the rest for the vegetables).

Layer the bottom half of the roll with the deli meats in this order for even heating and flavor: 3 slices Genoa salami, 3 slices capicola, then 3 slices peppered ham. Overlap the slices so they cover the bread evenly.

Place 2 slices of provolone cheese evenly over the stacked meats. Cover the sandwich with the top half of the roll.

Transfer the sandwich to the preheated griddle or skillet. Press gently with a spatula or use a weighted press (or another heavy pan) to flatten slightly. Grill for 3 to 4 minutes on the first side until the bread is golden and the meats begin to sizzle.

Carefully flip the sandwich and press again. Grill an additional 2 to 3 minutes until the second side is golden and the provolone is melted through the meats. If cheese needs extra melting, cover the pan briefly with a lid for 30–60 seconds.

Remove the sandwich from the griddle and transfer to a cutting board. Open the sandwich and toss the shredded lettuce, tomato slices, and sliced onions with the remaining olive oil dressing so the vegetables are lightly coated.

Pile the dressed lettuce, tomato slices, and grilled onions (if you prefer onions warmed, you may sauté the sliced onions in the same pan for 1–2 minutes before assembly) onto the bottom half of the sandwich, then close the sandwich.

Cut the sandwich in half on a diagonal and serve immediately while hot and melty.