Grilled Italian Recipe
Experience our sizzling Grilled Italian Sandwich — stacked with premium Italian deli meats grilled to perfection, melty provolone, grilled onions, a splash of oil, crisp lettuce, and fresh tomato. Every bite is bold, craveable, and unmistakably Capriotti’s.
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Ingredients
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Sandwich Assembly
Grilling & Seasoning
Optional Finishing
Method
Prepare Vegetables & Dressing
- 1
Slice and dress
Thinly slice the tomato into 4 even slices and thinly slice the red onion. In a small bowl whisk together the olive oil, vinegar, garlic powder, dried oregano, salt, and black pepper to make a light dressing. Toss the sliced red onion in about 1 teaspoon of the dressing and let sit while you prepare the sandwich so the onion mellows.
Grill Meats & Cheese
- 2
Heat skillet or griddle
Preheat a large skillet, grill pan or electric griddle over medium-high heat until hot (about 3–4 minutes). If using a pan, brush or wipe about 1/2 tablespoon of olive oil across the surface to prevent sticking.
- 3
Grill the meats
Arrange the salami, capicola and ham in a single layer on the hot surface. Let them sear for 30–45 seconds until the edges crisp and they release some fat and color. Flip briefly (15–20 seconds) just to warm through. Work in batches if needed; total time grilling meats should be about 1–2 minutes.
- 4
Toast and Assemble Sandwich
- 5
Prepare the roll
Slice the sub roll lengthwise but not all the way through, leaving a hinge. Spread the inside surfaces lightly with remaining olive oil (about 1/2 tbs) or the butter if using, focusing on the cut faces. Toast the roll cut-side down in the hot skillet 1–2 minutes until golden and slightly crisp.
- 6
Assemble
On the bottom half of the toasted roll lay the warm, melty Italian meats and provolone. Drizzle about half of the remaining dressing (about 1 tsp) over the meats for a splash of oil and seasoning. Top with the dressed red onions, tomato slices, shredded lettuce, and sliced hot peppers if using. Close the sandwich and press gently.
- 7
Finish (optional press)
If you like a pressed sandwich, place the sandwich back on the grill or skillet, weight it with a cast-iron skillet or sandwich press, and cook 30–60 seconds per side to further meld flavors and compress slightly. Remove and let rest 1 minute.
Serve
- 8
Cut the sandwich in half on the bias and serve immediately while warm. Offer extra dressing or hot peppers on the side.