Grilled Italian Recipe

Slice and heat pan

Thinly slice the onion. Heat a medium skillet or griddle over medium heat until shimmering.

Add 2 tablespoons olive oil and 1 teaspoon butter (optional) to the hot pan. When oil is hot, add the sliced onions in an even layer.

Season the onions with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried oregano. Stir to combine.

Cook the onions, stirring occasionally, 8–12 minutes until softened and lightly caramelized. Reduce heat if they begin to brown too quickly. Remove from heat and keep warm.

In a small bowl combine 1 tablespoon olive oil and 1 teaspoon red wine vinegar (if using). Stir and set aside as finishing oil.

Preheat a grill pan, panini press, or clean skillet over medium-high heat. If using a skillet, you will need to press the sandwich with a heavy pan or weight.

Split the 2 rolls horizontally. Lightly brush the inside cut surfaces with a little of the reserved finishing oil (or 1/2 tablespoon olive oil total) to promote browning.

Layer on the bottom half of each roll: divide the 8 oz of Italian deli meats evenly, creating a stacked, slightly overlapping pile. Top evenly with 2 slices of provolone per sandwich.

Evenly distribute the warm grilled onions over the cheese/meat stack. The heat from the onions helps melt the provolone slightly.

Place the top halves of the rolls on the sandwiches. If using a panini press or grill pan, brush the outsides of the rolls lightly with the remaining finishing oil.

Grill or press the sandwiches 3–5 minutes until the bread is golden brown and the cheese has melted. If using a skillet, press down with a heavy pan and flip halfway through to brown both sides evenly.

Remove the sandwiches from the heat and open the top. Add the lettuce (about 1/2 cup per sandwich) and sliced tomato (2–3 slices per sandwich) to each sandwich. If desired, sprinkle a pinch of Italian seasoning or add fresh basil leaves.

Drizzle any remaining finishing oil sparingly over the tomato and lettuce, or add an extra splash of olive oil and a quick shake of salt and pepper to taste.

Close the sandwich, slice in half on the diagonal, and serve immediately while hot and melty.