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Grilled Ham, Salami and Cheese Sandwiches


  • 1/2 cup olive oil
  • 3 Tbsp. white wine vinegar
  • 1 large shallot, minced
  • 4 tsp. minced fresh oregano
  • 1 rectangular 10 x 7 x 1-1/2-inch loaf ciabatta bread
  • 3 oz. sliced Provolone cheese
  • 4 oz. thinly sliced Genoa salami
  • 4 oz. sliced Black Forest ham
  • 3 Tbsp. pitted finely chopped green olives
  • 3 Tbsp. chopped capers
  • 3 Tbsp. minced pepperoncini
  • 3 Tbsp. butter, softened, divided
  • 3 oz. grated Teleme or Fontina cheese
  • 1 cup thinly sliced iceberg lettuce


  • 1. Whisk oil, vinegar, shallot and oregano; set aside.
  • 2. Remove top crust from bread and discard. Cut bread horizontally in half. Arrange Provolone on cut side of bottom half, covering completely. Top with salami and ham.
  • 3. Combine olives, capers and pepperoncini. Spread mixture over ham. Press top half of bread, cut side down, over relish. Spread top with 1-1/2 Tbsp. of the butter.
  • 4. Heat heavy skillet on medium heat 3 minutes. Place sandwich, buttered side down, in skillet. Press sandwich to compact slightly, using another skillet. Cook 3 to 5 minutes or until golden. Spread what is now the top of the sandwich with remaining 1-1/2 Tbsp. butter. Using a large spatula, turn sandwich over. Repeat heating procedure
  • 5. Transfer sandwich to work surface. Remove top; sprinkle with Teleme cheese and lettuce. Drizzle with olive oil mixture. Replace top of sandwich. Cut into quarters and serve.
  • Nutritional information per serving: Calories 731; Total Fat 61g; Saturated Fat 21g; Trans Fat 0; Cholesterol 122mg; Sodium 1620mg; Total Carbohydrate 19g; Dietary Fiber 2g; Total Sugars 3g; Protein 25g