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A classic Italian sub sandwich features a mix of cured meats like salami, pepperoni, or ham, and provolone cheese on an Italian-style roll. 
Topped with onions, tomatoes, crispy lettuce, and lots of Italian dressing, it’s a staple! 
This version is similar but served warm on super soft artisanal white bread without the dressing. 
No Panini press? No problem! You can get great results with a versatile grill pan and a heavy cast iron skillet. 
Warm Italian Panini Sandwich
Yields 2 sandwiches
Ingredients:
- ½ small red onion, sliced thin
- 4 slices thick-cut artisanal white bread
- 2 T. melted butter, unsalted
- 2 Romaine lettuce leaves, washed and dried, tough ribs at bottom removed
- 1 tomato, washed, dried and sliced
- 4 oz. hard salami
- 4 oz. Italian deli ham
- 2 oz. pepperoni
- 4 oz. sliced provolone cheese
- salt and pepper, to taste
Directions:
For best results, soak the red onion slices in water for at least half an hour to soften before serving. This will also yield a milder flavor. Remove onion from water, pat dry and set aside.
Butter one side of all four bread slices. Heat grill pan over medium-high heat and add 2 slices of bread, buttered side down. (If the pan is not cast iron, spray with non-stick spray first). Add lettuce, tomato, red onion, salami, ham, pepperoni and provolone cheese on top of the bread slices in the pan. Sprinkle with salt and pepper, if desired. Top assembled sandwiches with remaining 2 bread slices, buttered side up.
With a spatula or a heavy, very clean cast iron skillet, apply even pressure to the top of the assembled sandwiches. This will ensure even contact with the hot grill pan below, which will create even grill marks and help heat the interior of the sandwich more thoroughly.
When the bread on the bottom is golden brown, carefully flip each sandwich and repeat until the other slice of bread is also evenly browned. Serve immediately with a dill pickle spear and your favorite chips.
🥪 Please share this recipe with your friends 👇🏻
