Description

What happens when you take the humble, universally adored grilled cheese sandwich and give it a sophisticated, flavor-packed Italian makeover? You get pure magic! This Italian Grilled Cheese Sandwich recipe transforms a simple lunch staple into a gourmet experience. It’s packed with prosciutto, salami, and pepperoni, balanced by creamy provolone and fragrant basil, all grilled between buttery, golden-brown slices of bread.

Ingredients

Units Scale

For the Italian Grilled Cheese (4 sandwiches)

8 slices Sandwich Bread (Sourdough, Italian, or Ciabatta)
8 slices Provolone Cheese
4 ounces Genoa Salami, thinly sliced
4 ounces Prosciutto, thinly sliced
2 ounces Pepperoni, thinly sliced
1/2 cup Fresh Basil Leaves, loosely packed
2 tablespoons Unsalted Butter, softened

For the Olive & Cauliflower Giardiniera (Optional "Dad Add")

1 cup Hot Pickled Cauliflower, chopped
1/2 cup Green Olives (like Castelvetrano), chopped
1/4 cup Banana Peppers, chopped

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Instructions

Prepare the Giardiniera (Optional): If using, combine the chopped hot pickled cauliflower, chopped green olives, and chopped banana peppers in a small bowl. Stir to combine and set aside.
Assemble the Sandwiches: Lay out four slices of bread. Place one slice of provolone cheese on each. Divide the Genoa salami, prosciutto, and pepperoni evenly among the four sandwiches, layering them over the cheese.
Add Basil and Top Layer: Arrange a generous layer of fresh basil leaves over the meats. Top the basil with the second slice of provolone cheese, followed by the remaining four slices of bread. Press down gently on each sandwich.
Prepare for Grilling: Preheat a large skillet or griddle over medium-low heat.
Grill the Sandwiches (Batch 1): Add 1 tablespoon of butter to the hot skillet (or spread softened butter directly on the outside of two sandwiches). Place two sandwiches in the skillet.
Cook Low and Slow: Let the sandwiches cook undisturbed for 3 to 4 minutes per side. Carefully flip and cook for another 3 to 4 minutes, until the bread is perfectly golden brown and the provolone cheese is thoroughly melted.
Repeat and Keep Warm: Remove the finished sandwiches. Add the remaining 1 tablespoon of butter to the skillet and repeat the grilling process with the last two sandwiches. To keep the first batch warm, place them on a baking sheet in a preheated 200°F (95°C) oven.
Serve Immediately: Slice the hot sandwiches in half diagonally and serve immediately with the optional giardiniera.

Notes

Uniform Giardiniera: Chop all the optional giardiniera ingredients to roughly the same small size for the best texture and distribution of flavor in every bite.
Room Temp Fillings: Bringing your cheeses and meats to room temperature for 15-20 minutes before assembly helps the cheese melt more evenly and quickly during grilling.
Low Heat is Key: Using medium-low heat allows the heat to penetrate the layers slowly, ensuring the cheese gets perfectly gooey by the time the bread is golden brown.
Even Browning: Instead of melting butter in the pan, you can spread softened butter directly onto the outside of each slice of bread before grilling for more even browning.
Don’t Press: Resist the urge to press down hard on the sandwiches with your spatula while they cook. This can squeeze out the melted cheese and make the bread dense.

Prep Time: 10 minutes
Cook Time: 16 minutes
Category: Main Course, Lunch, Sandwich
Method: Grilling, Pan-Frying
Cuisine: Italian-American

Nutrition

Serving Size: 1 sandwich
Calories: 640 kcal
Sugar: 3 g
Sodium: 2150 mg
Fat: 38 g
Saturated Fat: 19 g
Unsaturated Fat: 19 g
Trans Fat: 1 g
Carbohydrates: 41 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 105 mg