Grilled Italian Stuffed Sandwich Loaf
For this recipe, I used Sargento Cheese Slices, which are 100% real, natural cheese. The smoky flavor of the provolone was the perfect compliment to these sandwiches, and they melted beautifully. 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.
Check out photos of the Grilled Italian Stuffed Sandwich Loaf:
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 real Sargento Slices to make them extra melty and delicious. It's the perfect way to enjoy these long, lazy summer nights.
Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
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
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 Foods or AOL.