This Grilled Italian Stuffed Sandwich Loaf is a super savory, melty, tangy meal that will liven up your summer cookouts!
We are officially in the heat (and I do mean HEAT!) of summer, which means we’re cooking out at least 3-4 times a week. I love the ease of grilling. Pop a few hamburgers and dogs on the grill, add a veggie and some strawberry shortcake, and 20 minutes later you’ve got a tasty, fuss free meal that’s virtually clean up free.
As much as I love the classics, by mid summer I’ve usually consumed my weight in hot dogs and hamburgers and am in need of something a little different. That’s where these Grilled Italian Sandwiches come in. I’ve always enjoyed Italian Sandwiches, but pregnancy has brought my fondness to a level of near-obsession. Something about the intensely savory meats paired with melty, natural cheese and vinegary banana peppers makes my preggo taste buds sing.
It’s easy to warm up a few Italian Sandwiches for the Mr. and I, but fixing them for a crowd has always been a bit more of a challenge. After all, there’s only so much space on the stove and doing them in batches means one person is sacrificing precious deck-sitting time slaving over a hot burner.
Well, no longer. These Italian Sandwiches are made in one giant loaf on the grill. I’m loving the ease of foil grilled recipes lately, and this one is no exception. It starts with a large loaf of Italian bread, sliced most, but not all the way through. The inner parts of each sandwich are brushed with olive oil and red wine vinegar and sprinkled with oregano. Then comes the fun part- stuffing! Each sandwich gets filled with all the classics: ham, salami, pepperoni, red onions, banana pepper rings, and of course, plenty of melty Sargento® Provolone Natural Cheese.
The smoky flavor of the provolone was the perfect compliment to these sandwiches, and they melted beautifully—not to mention they’re 100% real, natural cheese, so you can feel good about including them in your sandwich! Once the sandwich loaf is assembled, it’s wrapped in foil and ready for the grill! You can make it ahead of time, or pop it on the grill and be ready to eat in about 15 minutes.
This loaf is such a fun way to enjoy a casual summer get together with friends. Once the sandwiches are assembled, they’re just as easy and clean-up free as a burger, but way more exciting to eat. You can slice the sandwiches all the way through when they come off the grill, stuff them with tomatoes and lettuce, and finish with an extra drizzle of olive oil and vinegar. Then, it’s time for some serious summer eating. Gather your friends and get your relax on.
Next time you’re looking to jazz up your weekend cookouts, try these special Italian Sandwiches, and pick up some Sargento Slices to make them extra melty and delicious. It’s the perfect way to enjoy these long, lazy summer nights.
If you’re looking for more ideas for easy cheesy summer meals, check out this round up. You can also follow Sargento Cheese on Facebook, Twitter, Instagram, and Pinterest for great recipes and tips for your summer gatherings. Follow along and share your own favorites with the hashtag #realcheesepeople!
Grilled Italian Sandwiches
- 1 sturdy loaf Italian bread
- 6 Tablespoons olive oil
- 5 Tablespoons red wine vinegar
- 1/2 pound sliced ham
- 1/4 pound sliced salami
- 1/4 pound sliced pepperoni
- 12 slices Sargento provolone natural cheese slices
- 1/4 cup sliced yellow pepper rings
- 1/2 red onion, thinly sliced
- 2 tomatoes, thinly sliced
- Shredded lettuce
- Salt and Pepper
- Preheat the grill to medium high heat. I kept mine between 350 and 400 degrees.
- Slice the loaf of bread into an even number of sandwich sized slices, slicing most but not all the way through, so that the loaf is still intact. I was able to get 12 slices out of mine.
- Divide the loaf into sandwiches. Pull apart the center of each sandwich and brush it with olive oil and vinegar, then sprinkle with oregano. Stuff the middle of each sandwich with an even amount of ham, salami, pepperoni, banana peppers, onion, and cheese slices. Wrap the sandwich in foil. At this point, you can refrigerate until you're ready to eat, or place the sandwich on the hot grill and grill for 10-12 minutes, or until cheese is melted and meats are starting to crisp on the edges.
- Carefully unwrap the loaf and use a knife to separate into 6 individual sandwiches. Finish with sliced tomato, lettuce, and the remaining olive oil and vinegar drizzled on top. Sprinkle with salt and pepper and serve.
Compensation for this post was provided by Sargento Foods via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Sargento or AOL.