Grilled Italian Sandwich

This is an Italian sandwich built for the grill press, loaded with layers of salami, fresh mozzarella, roasted sweet peppers, and provolone between slices of crusty Italian bread. Three condiments work the inside: olive mayonnaise, Dijon mustard, and Italian sandwich spread.

The layering order matters. Salami goes down first, then mozzarella, then roasted pepper slices, then provolone on top. This puts the two cheeses on opposite sides of the peppers, so they melt together from both directions and seal everything in when the sandwich hits the heat.

Brushing the outside of the bread with extra-virgin olive oil instead of butter gives you a crispier, more golden crust and keeps the Italian flavor profile consistent from edge to center. Let the sandwiches rest for two minutes after grilling before cutting, or the melted cheese will ooze out everywhere.

Kitchen Tips

• Use crusty Italian bread that can stand up to grilling. Soft bread will compress into nothing under a press or weighted pan.
• Don’t rush the grill. Medium heat melts the cheese all the way through. High heat burns the bread before the center gets warm.
• If you don’t have a grill or press, use a heavy skillet on top of the sandwich in a pan. Works just as well.
• Slice on a diagonal for better presentation and easier eating.

Variations

• Capicola swap: Replace the salami with hot capicola for a spicier, more traditional Italian sub flavor.
• With arugula: Tuck fresh arugula in after grilling for a peppery bite that contrasts the melted cheese.