Once you master this Italian-style sub, you’re family. Prosciutto, salami and pepperoni strike a deal with lettuce, tomato, onions, olives and peppers. Then they get the treatment from melted Tillamook Shredded Italian Blend Cheese in a grilled submarine roll. Capisce?
"This sandwich was inspired by the Italian-style subs I grew up eating on the Jersey Shore. A little hint to help: grilling the bread makes this sandwich fun and unique, both to make and to eat.” – Matt Breslow of the Grilled Cheese Grill
2 soft-ish submarine roll
Tillamook® Salted Butter, melted
12 oz (3 cups) Tillamook® Shredded Italian Blend Cheese
16 slices (8 oz) sliced prosciutto
12 slices (6 oz) sliced dry salami
12 slices (6 oz) sliced pepperoni
6 slices tomato
2 thin slices of red onion
Italian olives and peppers, chopped (most supermarkets now have a bulk olive bar, pick a few of your favorites)
1 cup chopped ice berg lettuce
4 tablespoons (2 oz) Italian dressing, of your choice
Preheat a normal household flat-top griddle (or two frying pans) to medium-high heat (a nudge above 6 if there’s a dial).
Begin by slicing your sub roll in half. Butter the inside halves of the roll and place halves butter side down on the griddle. Use the back of a spatula to compress each slice of roll into the grill as best as you can. Apply equal amounts of shredded cheese to the top halves of the roll (you’ll be making this sandwich on an inside-out roll). To promote melting, place the biggest pot lid that’s appropriate over both halves of the sandwich.
On another part of the grill, arrange your prosciutto, salami, and pepperoni into a pile roughly the same size as your sandwich roll. You will only want to heat these meats, not cook them, burn them, or char them. Be careful as pepperoni tends to crisp up very quickly when directly on a hot surface.
Once meats are heated, spatula them onto one of the bread and cheese halves. Place the tomato slices over the meats, then the onion, chopped olives and peppers, and lastly the lettuce. Drizzle your Italian dressing over the lettuce.
Check the undersides of the bread to make sure they are golden brown. The cheese should be well melted at this point. Place the bare side over the top of your meat and veggie pile, and press the whole thing into the grill to create the sandwich.
Remove from the grill, cut in half, and dig in.