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
Grilled Onions & Oil
Assembly & Finishing
Method
Prepare the grilled onions
- 1
Heat pan
Place a large skillet or cast-iron pan over medium heat and add 1 tablespoon of extra-virgin olive oil. Allow oil to warm until shimmering but not smoking (about 1–2 minutes).
- 2
Cook onions
Add the thinly sliced onion to the hot pan. Stir to coat the slices in oil. Spread into an even layer, reduce heat to medium-low, and let cook undisturbed for 2–3 minutes so the edges brown. Stir and continue to cook, stirring every 1–2 minutes, until onions are deeply golden and softened, about 10–12 minutes total.
- 3
Season onions
Season the onions with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If using, stir in 1 teaspoon red wine vinegar and cook 30 seconds more to deglaze and add brightness. Transfer onions to a bowl and set aside.
Assemble the sandwich
- 4
Prep the roll: Slice the Italian loaf lengthwise, leaving a hinge if you prefer, and gently hollow out a little of the soft interior if the bread is very large so fillings don't overflow.
- 5
Brush interior with oil: Brush both cut surfaces lightly with the remaining 1 tablespoon olive oil (or spread softened butter). Sprinkle the interior lightly with 1 teaspoon Italian seasoning or dried oregano if using.
- 6
Layer the meats: On the bottom half of the roll, arrange the meats in this order for even flavor and melt: start with mortadella, then capicola, then Genoa salami. Fan the slices slightly so they cover the length of the roll and overlap.
- 7
- 8
Add fresh produce: Top the onions with the tomato slices, then the shredded lettuce. Lightly season the tomato with a pinch of the remaining salt and pepper to taste.
Grill and finish
- 9
Preheat: Heat a panini press, large skillet, or cast-iron griddle over medium heat. If using a skillet, have a second heavy pan or a foil-wrapped brick ready to press the sandwich.
- 10
Toast the sandwich: Close the sandwich and place it on the hot surface. If using a skillet, place the heavy pan on top to press. Toast for 3–5 minutes, flipping once if not using a press, until the bread is golden brown and the provolone is melted. If using butter on the exterior, melt it in the pan first so the crust gets crisp and lightly browned.
- 11
Rest and slice: Remove the sandwich from heat and let rest 1 minute to settle. Slice the sandwich into two or three portions and serve immediately.