Italian Grilled Cheese Sandwiches! Italian sub, meet your friend, grilled cheese! This is a gooey match made in heaven: three kinds of Italian deli meat, provolone, and buttery toasted bread.
For the DAD ADD: Olive and Cauliflower Giardiniera
- 1 cup hot pickled cauliflower, chopped
- 1/2 cup green olives (Castelvetrano), chopped
- 1/4 cup banana peppers
For the sandwiches:
- 8 slices sandwich bread
- 8 slices provolone cheese
- 4 ounces Genoa salami
- 4 ounces prosciutto
- 2 ounces pepperoni
- 1/2 cup fresh basil leaves, loosely packed
- 2 tablespoons butter
1 Make the Dad Add (optional): Chop the ingredients to roughly the same size, and stir them together in a bowl. Done!
2 Prepare the sandwiches: Add a slice of provolone to a piece of bread. Top with a layer of salami, prosciutto, and pepperoni. Divide the meat evenly among the four sandwiches.
Top meat with a handful of fresh basil leaves and a second piece of provolone cheese. Add second piece of bread and press down slightly to keep the sandwich together.
3 Grill that cheese: Preheat a large skillet over medium-low heat. Once warm, add about 1/2 tablespoon of butter per sandwich you are cooking. Usually, I cook two at a time. When the butter has melted, add the sandwich and coat the bread with the melted butter, then flip and coat the second side as well.
Let sandwiches cook over medium-low heat for about 3 to 4 minutes per side, making sure they don’t get too browned. After about 6 to 8 minutes total, the cheese in the sandwich should be well melted and the bread toasted. Done!
Repeat the process for the last two sandwiches. I like to serve the first two to kids while I make the last two for adults, but you can also keep the first two warm in a 200°F oven while you make the last two.
4 Serve! Serve sandwiches with chips, salad, steamed veggies, and/or giardiniera.