May has been sandwich month for us and here is yet another winner, Grown-Up Italian Grilled Cheese. Salami, apples, pickled onion and provolone are the stars of this grilled sandwich.
Apples you say… who puts apples on a grilled cheese? I do and soon you will too. Our Grown-Up Italian Grilled Cheese is a medley of traditional Italian cold cuts and cheese with the updated zest of pickled red onion and sliced, tart apples. Delicious!
How To Make A Grown-Up Italian Grilled Cheese Sandwich
Our go-to for beautifully golden bread is to use mayonnaise instead of butter. Mayonnaise has a higher burn point, so you don’t have to babysit the grilled sandwich as much as using butter which allows more time for the cheese to get all melty and yummy. Feel free to use butter if that’s your preference.
Ideally you want to use a griddle without any sides or a very low sided pan. This is because it’s easiest to make and assemble the grown-up Italian grilled cheese in the hot pan.
First you want to spread mayonnaise on both sides of the bread. So I bet you are asking right now, how do I spread mayonnaise on both sides of the bread without getting my hands full of mayonnaise? Good question.
Make a stack of bread that you will use for the sandwiches. Slather some mayo on the top piece of bread. Now flip the bread over so that the mayo side is sitting on top of the stack of bread. Spread some mayonnaise on the other side of the bread and then transfer to the hot pan. You may get a little mayo on your hands, but with practice you’ll be grilling away and neat as a pin.
Now it’s time to assemble your grown-up Italian grilled cheese sandwich. Again, this is why a griddle with no sides is best, so that you don’t burn your hands. You can assemble the sandwich on the cutting board and then transfer it to the hot pan, but I burn myself more that way then just assembling it in the pan.
Add a handful of arugula, the arugula can be dry or tossed with a little balsamic vinegar and salt. Then the sliced apples, then the pickled red onions and finally the cheese. Top with another slice of bread with mayo on both sides.
Cover and cook over medium-low to low heat. Slow is the key here so that you get golden bread and melted cheese. If you are hurrying it along you most likely will burn the bread and the cheese will still be solid. Not ideal for a grilled cheese sandwich.
Tips & Techniques For Making A Grown-Up Italian Grilled Cheese Sandwich
Slicing the apple is easy. I prefer to keep the skin on, but if you have picky eaters then peel away, no one’s looking. I like to make large circular slices. First wash and dry the apple. Then start slicing thinly from the outside toward the core. Turn the apple and continue until you have sliced all 4 sides, see picture.
To Peel and Smash The Garlic
Cut off the root end and opposite end of the garlic clove. Place the flat side of your knife on top of the garlic clove. Very CAREFULLY press down on the knife to smash the garlic clove. Do not whap the knife or will probably cut yourself. Go slow so that the knife doesn’t fall off the garlic. If you go fast you are almost guaranteed to cut yourself with the knife. I do this step almost every day, if you keep a controlled manner you won’t have any trouble smashing the garlic…..and keeping your fingers.
To slice the red onion, cut off both the root and stem end. Turn the onion on a flat cut side and cut the onion in half. Place on of the halves on its side and slice into half-moons.
Freezing is not recommend for this sandwich.
How To Make Pickled Red Onions
Our grown-up Italian grilled cheese gets character from the pickled red onion as opposed to a raw onion. I’ll supply some basic instructions here, if you’d like more pictures and details please see our post on How To Pickle Red Onions.
Add sliced red onion, sugar, salt, vinegar and water into a saucepan and bring to a boil. Once boiling remove from the heat, cover and let sit until the onions are at room temperature. If you don’t mind the onions still being a little crunchy you can go ahead and top your grilled cheeses immediately with the pickled onions.
The onions will take on more flavor the longer you store them. Cover and keep in the refrigerator for up to 2 months.
Substitutions and Additions For Grown-Up Italian Grilled Cheese Sandwiches
Apples – I like the tart type like Granny Smith, but use whatever apple you prefer. Pink lady has a nice sweet taste to it.
Provolone cheese – Provolone is a typical cheese used in Italian dishes, especially sandwiches. Good substitutions for it are white cheddar, gouda or swiss. They aren’t necessarily Italian, but these cheeses mingle well with the other ingredients in the grown-up Italian grilled cheese. If you still want to stay in the Italian mode use fresh mozzarella.
Pickled Red Onions – Feel free to use raw onions, any kind that you like. The pickled red onions add color as well as a nice tangy bite to the sandwich. A good substitute would be bottled pepperoncini, sliced or black olives.
Arugula – You can substitute with any green that you like. Watercress has a similar peppery taste profile, or use a more mellow, traditional green like iceberg or Romaine. Your sandwich will have a subtler taste without the arugula bite.
Salami – Any cold cut will do. Salami is classic in Italian sandwiches, other Italian meats are capicola, mortadella, ham or even pepperoni.
Mayonnaise – use butter instead of mayonnaise if you like the taste better. Cook the grown-up Italian grilled cheese on low so that you have time to melt the cheese and not burn the bread.
“Walking” Grown-Up Italian Grilled Cheese Sandwich – Made Portable and On The Go
This sandwich can be a little greasy so you’ll want to wrap it in a manner that you can keep peeling down the paper or baggie as you eat so that your hands are not in direct contact with the bread.
Grown-Up Italian Grilled Cheese Sandwich
This grilled cheese has classic Italian salami, provolone and onions with the updated twist of apples and arugula.
Ingredients
- 2 Slices Multigrain bread or favorite Italian sliced Italian bread
- 2 1/2 Tablespoons Mayonnaise or unsalted butter
- 1/4 Cup Arugula washed and dried
- 1/4 Medium Granny smith apple, sliced or favorite apple
- 2 Tablespoons Pickled red onion instructions provided if you don't have these on hand
- 4 Thin Slices salami
- 2 Pieces Provolone cheese
Pickled Red Onions
- 1 Medium Red onion sliced into half moons
- 1 Clove Garlic, smashed optional
- 3 Tablespoons Sugar
- 1 1/2 teaspoons Table salt
- 1/2 teaspoon Whole peppercorns optional
- 1/2 Cup Apple cider vinegar or white vinegar
- 1 Cup Water
Instructions
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If you don’t already have the pickled red onions in the refrigerator then make them first thing. We recommend making extra and keeping this versatile condiment on hand at all times.
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Wash and dry the apple and arugula. Slice the apple into large, thin circles.
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Spread mayonnaise on both sides of the bread. You don’t much on the side of bread that will be touching the hot pan. It’s more for helping the bread get golden, whereas the mayonnaise on the inside of the bread is for flavor and moisture.
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Place bread in hot pan over medium-low to low heat, ideally you should use a griddle without any sides so that you don’t burn your hands since you will be building the sandwich inside the pan.
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Add a handful, about ¼ cup, of arugula, then slices of apple, pickled red onion, 2 slices of cheese, top with another piece of bread with mayonnaise on both sides.
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Cover and cook until bread is golden, flip and continue to cook until other side of bread is golden and cheese is melted. This is why you only use medium-low to low heat so that you get the ooey gooey melted cheese!
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Remove from pan and let sit for a couple of minutes to set up. Slice in half and serve with a green salad and cookie for dessert.
Pickled Red Onion
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Bring all ingredients to a boil in a saucepan. Once boiling take off the heat and cover until onions are room temperature. You can use the hot onions right away. Or make the night before and let sit covered in your refrigerator to meld the flavors. Onions will keep this way for about 2 months. You will have quite a bit extra, see our post on pickled red onions for other uses.
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this is my kinda food!
iAll the stuff I love!
So glad you like it Patti!