A melty, savory sandwich combining Italian cold cuts, provolone, and tangy lettuce topping grilled to golden perfection.
# What You Need:
→ Bread & Dairy
01 - 4 slices Italian bread or sturdy white sandwich bread
02 - 2 tablespoons unsalted butter, softened
03 - 4 slices provolone cheese
→ Meats
04 - 6 slices salami
05 - 6 slices pepperoni
→ Lettuce Topping
06 - 1 cup shredded iceberg lettuce
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon red wine vinegar
09 - 1 teaspoon dried oregano
10 - Salt and freshly ground black pepper to taste
→ Optional Additions
11 - 2 tablespoons mild pepperoncini rings, drained
12 - 2 tablespoons thinly sliced red onion
# How-To:
01 - In a mixing bowl, combine shredded iceberg lettuce, mayonnaise, red wine vinegar, dried oregano, salt, and black pepper. Mix thoroughly and set aside.
02 - Lay out all bread slices and spread one side of each with softened butter.
03 - Place two slices of buttered bread on a work surface with buttered side down. Top each with 2 slices provolone cheese, 3 slices salami, and 3 slices pepperoni.
04 - If desired, distribute pepperoncini rings and red onion slices evenly over the meats and cheese.
05 - Spread the prepared lettuce mixture evenly over the meats and cheese layer.
06 - Top each sandwich with the remaining bread slices, placing them buttered side up.
07 - Heat a large skillet or grill pan over medium heat. Place sandwiches in the pan and cook 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is fully melted.
08 - Remove from heat, slice each sandwich in half diagonally, and serve while hot.
