Type what you have

Ingredients

• ✓ provolone cheese
• butter
• onion
• garlic
• thyme
• salt
• black pepper
• red wine
• sherry
• all-purpose flour
• beef broth
• baguette
• olive oil
• swiss cheese

Instructions

1. 1 Melt butter in a large stockpot over medium heat. Cook and stir onions, garlic, thyme, salt, and pepper in hot butter until onions are soft and brown, about 30 minutes.
2. 2 Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 minutes.
3. 3 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
5. 5 While soup is simmering, arrange baguette slices on a baking sheet and drizzle with olive oil. Bake baguette slices in the preheated oven until golden brown, 12 to 14 minutes, flipping slices halfway through baking. Set aside.
6. 6 Set an oven rack about 8 inches from the heat source and preheat the oven's broiler.
7. 7 Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 toasted baguette slices over each soup serving, then top each with a Swiss cheese and provolone slice. Carefully place filled crocks onto a sturdy baking sheet.
8. 8 Cook soup under the preheated broiler until cheese is browned and bubbly, 3 to 4 minutes.

By Jenny

Ingredients

• ✓ provolone cheese
• bread
• avocado
• tomato
• balsamic vinegar

Instructions

1. 1 Lay 1 slice bread on a plate. Place provolone cheese on bread and top with avocado and tomato slices, respectively. Drizzle balsamic vinegar over tomato and top with remaining slice of bread.

By LORIZKAELA

Ingredients

• ✓ provolone cheese
• mayonnaise
• bread
• deli ham
• red bell pepper

Instructions

1. 1 Spread mayonnaise onto one side of each bread slice. Layer ham, provolone cheese, and roasted red bell pepper onto one slice, then top with the remaining slice, mayonnaise-side down.
2. 2 Heat a grill pan over medium heat. Place sandwich onto the hot pan. Place another heavy pan onto the sandwich, then add two heavy cans to the top pan. Press down on the cans to compress the sandwich. Reduce the heat to medium and cook for 3 to 4 minutes. Flip the sandwich, replace the pan and cans, and cook until cheese is melted, 3 to 4 more minutes.

By Jacquita

Ingredients

• ✓ provolone cheese
• focaccia bread
• mayonnaise
• dijon mustard
• turkey meat
• cucumber
• garlic-pepper seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place focaccia, cut-sides up, on aluminum foil. Spread mayonnaise on both halves. Spread Dijon mustard on top half. Arrange turkey, provolone, and cucumber on bottom half of focaccia. Sprinkle with garlic pepper seasoning and cover with top half of focaccia.
3. 3 Wrap bottom and sides of sandwich in the aluminum foil, keeping the top open. Put the sandwich on a cookie sheet.
4. 4 Bake in the preheated oven for 15 minutes or until cheese melts. Cut sandwich into 6 pieces and serve warm.

By Robert Lockwood

Ingredients

• ✓ provolone cheese
• extra virgin olive oil
• bread
• basil pesto
• prosciutto
• roasted red pepper

Instructions

1. 1 Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
2. 2 Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

By Carapelli Olive Oil

Ingredients

• ✓ provolone cheese
• butter
• bread
• pesto sauce
• tomato
• american cheese

Instructions

1. 1 Spread butter on one side of a slice of bread and place it, buttered side down, into a nonstick skillet over medium heat.
2. 2 Spread 1/2 of the pesto sauce on the unbuttered side of the bread. Stack provolone cheese, tomato, and American cheese on top of pesto, in that order.
3. 3 Spread remaining pesto sauce on second slice of bread. Place it pesto side down onto sandwich in the pan. Butter the top side of bread.
4. 4 Gently fry sandwich, flipping once, until both sides are golden brown and cheese has melted, about 5 minutes per side.

By RASSA2

Ingredients

• ✓ provolone cheese
• mushroom
• basil pesto
• hoagie roll
• salami
• deli ham
• pepperoni
• black olive

Instructions

1. 1 Place mushrooms in the basket of the air fryer. Set air fryer to 350 degrees F (175 degrees C) and cook mushroom slices for 5 minutes.
2. 2 Spread 1 tablespoon pesto onto the bottom half of the hoagie bun. Arrange salami slices over the pesto. Add ham and pepperoni.
3. 3 Place 1 slice of cheese over the ham and pepperoni. Top with mushrooms and olives. Add remaining slice of cheese. Spread remaining tablespoon of pesto on the other half of the bun and place on top to complete the sandwich.
4. 4 Place entire sandwich in the basket of the air fryer. Cook until cheese has melted and salami is crisp, about 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ provolone cheese
• pasta sauce
• olive oil
• garlic
• green bell pepper
• red bell pepper
• onion
• roast beef
• hoagie bun

Instructions

1. 1 Preheat oven to 450 degrees. Pour sauce into a small saucepan; cover and heat over low until just warm.
2. 2 In a large skillet over medium-high heat, saute olive oil with garlic, peppers, and onion until vegetables soften, about 3 to 5 minutes; remove vegetables from pan. Add roast beef to skillet. Saute over medium-high heat until heated through, 2 to 3 minutes.
3. 3 To assemble sandwiches, open each hoagie bun lengthwise and divide roast beef slices among the rolls. Top with vegetables, about 1/4 cup of Ragu® Old World Style® Traditional Sauce, and one slice of provolone cheese. (Heat remainder of sauce for dipping, if desired.)
4. 4 Place hoagies on a baking sheet and bake for about 3 to 5 minutes until cheese is melted. Serve hot and enjoy!

By RAG

Ingredients

• ✓ provolone cheese
• condensed french onion soup
• worcestershire sauce
• roast beef
• hoagie roll
• sesame seed
• banana pepper

Instructions

1. 1 Heat the oven to 400 degrees F (205 degrees C).
2. 2 Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3. 3 Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
4. 4 Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

By Campbell's Kitchen

Ingredients

• ✓ provolone cheese
• ham
• sourdough bread
• cream cheese
• pineapple
• swiss cheese
• egg
• milk
• white sugar
• butter
• vegetable oil

Instructions

1. 1 Spread cream cheese on two slices of bread. Layer 2 slices of ham, 2 tablespoons of pineapple, and one slice of cheese over the cream cheese. Then top each sandwich with one more slice of bread. Cut off crusts.
2. 2 In a shallow bowl, whisk together eggs, milk and sugar. Briefly dip both sides of sandwiches in egg mixture.
3. 3 Heat butter and oil in a large skillet over medium heat. Place sandwiches in skillet, and fry on each side until golden brown and cheese is melted, about 5 minutes per side. Drain on paper towels and cool for 3 minutes before serving.

By brianad

Ingredients

• ✓ provolone cheese
• olive oil
• pizza dough
• turkey sausage
• sweet pepper
• mozzarella cheese
• pizza sauce
• parmigiano-reggiano cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Generously grease a 12-cup standard muffin pan with 2 teaspoons oil.
2. 2 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Pick it up from the edges to make sure it's not stuck to the surface, then cut out twelve 4-inch circles. Reroll the dough to cut all 12 circles if necessary.
3. 3 Place each circle into a prepared muffin cup, making sure it's centered. Press and push dough up the sides of the cups, getting close to, but not all the way up to the top. When all circles have been placed in the muffin pan, go around one more time to push and press on each one.
4. 4 Put 1 tablespoon provolone cheese into each cup, followed by 1 tablespoon cooked sausage and 2 teaspoons cooked peppers.
5. 5 Lightly press on the fillings to compress, then top with 1 rounded tablespoon mozzarella cheese and 2 tablespoons pizza sauce, pushing the sauce down gently into the fillings; it's okay that the fillings will be slightly higher than the pan. Sprinkle Parmigiano-Reggiano cheese generously over top.
6. 6 Bake in the upper center of the preheated oven until the tops are beautifully browned, 30 to 35 minutes.
7. 7 Remove from the oven and cool in the pan for 10 to 15 minutes. Go around the edge of each muffin with a knife, then use a fork or small spatula to remove from the pan.
8. 8 Let cool on a rack for a few minutes, then garnish with parsley and serve.

By John Mitzewich

Ingredients

• ✓ provolone cheese
• butter
• garlic
• bread
• olive oil
• spinach
• giardiniera
• mozzarella cheese
• asiago cheese
• fontina cheese
• roma tomato

Instructions

1. 1 Mix butter and garlic in a small bowl until well combined. Spread 1/2 of the butter onto one side of each slice of bread; set aside.
2. 2 Heat 1 tablespoon oil in a large skillet over medium-low heat; stir in spinach and giardiniera. Saute until spinach is wilted and mixture is heated through, 3 to 5 minutes. Remove to a bowl and wipe out the skillet.
3. 3 Place 1 slice of bread, buttered-side down, into one side of the warm skillet. Heat 1/2 tablespoon oil in the other side of the skillet. Place mozzarella slices in the skillet and cook until soft, 1 to 2 minutes. Place mozzarella slices on top of the bread in the skillet. Repeat with the provolone, Asiago, and Fontina slices.
4. 4 Add spinach mixture and tomato slices to the skillet, adding more oil if necessary, and cook until warm, 2 to 3 minutes. Place spinach mixture on top of the cheese, followed by the tomatoes and the remaining slice of bread, buttered-side up. Flip the sandwich and cook until browned and cheese has melted, 5 to 10 minutes.

By noaddedsaltguy

Ingredients

• ✓ provolone cheese
• cheese tortellini
• artichoke heart
• pepperoni
• black olive
• salad dressing
• salad dressing mix
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini, stirring occasionally, until they float to the top, 6 to 8 minutes; drain. Rinse with cold water until completely cool; drain and transfer to a large bowl.
2. 2 Stir artichoke hearts, pepperoni, provolone cheese, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper into the tortellini. Add more Italian dressing just before serving, if desired.

By DevDrew

Ingredients

• ✓ provolone cheese
• cooking spray
• chicken breast
• parmesan cheese
• garlic bread
• tomato sauce
• basil
• aluminum foil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a baking pan with vegetable oil spray.
2. 2 Place frozen chicken fillets on the prepared pan and bake for 10 to 12 minutes. Turn chicken, sprinkle 2 tablespoons Parmesan cheese on each fillet, and bake until crispy, an additional 10 to 12 minutes.
3. 3 Slice garlic bread into 4 equal portions. Open each portion and place garlic side up on a baking sheet. Warm garlic bread in the oven about 5 minutes.
4. 4 To assemble the sandwiches, place a chicken fillet on a piece of garlic bread, spoon 1/4 cup tomato sauce or marinara sauce on top of the chicken, and lay a slice of provolone on top of the sauce. Place 3 basil leaves, or more to taste, on each sandwich, and top with the other half.
5. 5 Wrap each sandwich in foil and return to the oven until the cheese is melted, 5 to 8 minutes. Unwrap and serve warm.

By Bibi

Ingredients

• ✓ provolone cheese
• avocado
• mayonnaise
• ciabatta roll
• olive oil
• spinach
• turkey breast
• red pepper

Instructions

1. 1 Mash avocado and mayonnaise together in a bowl until thoroughly combined.
2. 2 Preheat a panini sandwich press.
3. 3 Brush bottom of each roll with olive oil; place onto the panini press, oiled sides down. Place 1 slice cheese, 1/2 spinach leaves, 1/2 turkey, and 1/2 sliced peppers on each roll on panini press. Spread 1/2 avocado mixture on cut surface of each top roll; place 1 top roll on each sandwich. Brush top of each roll with olive oil.
4. 4 Close the panini press; cook until rolls toasted and crisp, with golden brown grill marks, and the cheese has melted, 5 to 8 minutes.

By Amanda

Ingredients

• ✓ provolone cheese
• bacon
• butter
• red onion
• garlic
• spinach
• mayonnaise
• chipotle pepper in adobo sauce
• adobo sauce
• chipotle pepper
• focaccia bread
• turkey

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
2. 2 While the bacon is cooking, melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, 7 to 10 minutes, adding garlic for the last minute. Stir in spinach and cook until wilted, about 3 minutes. Remove from the heat.
3. 3 Preheat a panini press according to the manufacturer's instructions.
4. 4 Stir mayonnaise, chipotle peppers, and adobo sauce together in a small bowl. Spread mixture over 4 slices of focaccia bread, then top each slice with provolone, turkey, two slices bacon, spinach mixture, and remaining bread slices.
5. 5 Cook sandwiches in the preheated panini press until crispy and golden brown, about 5 minutes each.

By chefmommy

Ingredients

• ✓ provolone cheese
• grapeseed oil
• red onion
• rye bread
• salt
• black pepper
• gouda cheese
• artichoke heart

Instructions

1. 1 Heat grapeseed oil in a large skillet over medium heat. Add onion; cook until softened and slightly browned, 5 to 10 minutes. Transfer onion to a small bowl; reserve oil.
2. 2 Lightly brush bread slices with reserved grapeseed oil; season with salt and black pepper. Arrange 4 bread slices, oil-sides down, in the skillet; top each with 1 slice Gouda cheese, 1 slice provolone cheese, artichoke hearts, onion, and 1 bread slice, oil-side up.
3. 3 Cook sandwiches until bread is browned and crispy and cheeses are melted, about 4 minutes per side. Slice each sandwich in half to serve.

By spatulove

Ingredients

• ✓ provolone cheese
• olive oil
• mushroom
• red onion
• garlic
• sherry wine
• caper
• oregano
• basil
• marinara sauce
• chicken breast
• hoagie roll
• black olive

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; sauté until onions are translucent, about 5 minutes.
2. 2 Add sherry, capers, oregano, and basil; cook until 1/2 of the sherry has cooked out. Add marinara sauce. Stir in chicken and cook until sauce has reduced by a third, 5 to 7 minutes.
3. 3 While the sauce is reducing, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Place split hoagie rolls on a baking sheet and top each with a slice of provolone cheese.
5. 5 Broil until cheese is melted and rolls are toasted, 1 to 2 minutes.
6. 6 Fill each toasted bun with chicken mixture and top with sliced olives.

By Mark Stroginis

Ingredients

• ✓ provolone cheese
• bread
• margarine
• turkey meat
• bacon
• mayonnaise
• cranberry sauce
• tomato
• lettuce

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Cut loaf into 4 sandwich-sized pieces and slice each one open, leaving one long side attached. Spread butter on the cut sides and place them cut-side up on a baking sheet.
3. 3 Broil under the preheated broiler until toasted and lightly browned, 1 to 2 minutes.
4. 4 Top each bottom half with turkey, cheese, and bacon. Return to the broiler until the cheese just melts, about 1 minute.
5. 5 Spread mayonnaise on each top half and cranberry sauce on each bottom half. Add tomato slices and lettuce, then close sandwiches. Serve warm.

By SHOCKLEY1

Ingredients

• ✓ provolone cheese
• tomato
• onion
• cilantro
• lime
• salt
• black pepper
• butter
• white bread

Instructions

1. 1 Mix tomato, onion, cilantro, lime juice, salt, and pepper together in a bowl.
2. 2 Spread butter onto 1 side of each bread slice. Arrange bread, butter-side down, onto a work surface. Place 1 slice provolone cheese onto each bread slice and spoon pico de gallo onto 5 of the bread-cheese slices. Top each pico de gallo layer with remaining bread-cheese slices, butter-side up.
3. 3 Heat a skillet over medium heat. Grill each sandwich in the hot skillet until golden brown and cheese is melted, 3 to 4 minutes per side.

By AmandaD

Ingredients

• ✓ provolone cheese
• rotini pasta
• fusili pasta
• cherry tomato
• genoa salami
• pepperoni
• capicola sausage
• red onion
• black olive
• giardiniera
• parmesan cheese
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.
2. 2 Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and 1/2 of the Italian dressing in a large bowl. Stir to combine and refrigerate for at least 1 hour.
3. 3 Before serving, add some or all of the remaining dressing.

By France Cevallos

Ingredients

• ✓ provolone cheese
• green olive
• black olive
• oregano
• olive oil
• cream cheese
• oregano
• garlic powder
• flour tortilla
• ham
• salami
• mozzarella cheese

Instructions

1. 1 Mix green olives, black olives, 1/2 teaspoon oregano, and oil together in a small bowl.
2. 2 Combine cream cheese with 1 pinch each of oregano and garlic salt in a medium bowl; beat with an electric mixer until smooth.
3. 3 Spread cream cheese mixture onto each tortilla, then spread olive mixture over the top. Layer each tortilla with ham, provolone, salami, and mozzarella slices. Roll tortillas up and wrap in aluminum foil. Chill for at least 2 hours.
4. 4 When ready to serve, remove the foil and slice each roll at a 45-degree angle into ten 1-inch pieces.

By Greg

Ingredients

• ✓ provolone cheese
• beef rib-eye steak
• worcestershire sauce
• soy sauce
• onion
• portobello mushroom
• green bell pepper
• olive oil
• salt
• mustard
• black pepper
• hoagie roll

Instructions

1. 1 Whisk Worcestershire and soy sauce together in a large glass or ceramic bowl. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator 4 hours to overnight.
2. 2 Preheat the air fryer to 380 degrees F (190 degrees C) according to manufacturer's directions. Remove steak from the refrigerator; let come to room temperature, about 30 minutes.
3. 3 Combine onion, mushrooms, and bell pepper in a large bowl. Add olive oil, salt, ground mustard, and pepper; stir to coat. Set aside.
4. 4 Place hoagie rolls in the air fryer basket; cook until toasted, about 2 minutes. Transfer rolls to a plate.
5. 5 Remove steak from marinade; shake off excess. Discard remaining marinade. Place steak in the air fryer basket; cook for 3 minutes. Stir and cook 1 minute more. Transfer to a plate.
6. 6 Add vegetable mixture to the air fryer basket; cook 5 minutes. Stir; continue cooking until softened, about 5 minutes more. Combine steak and vegetable mixture.
7. 7 Place cheese slices on rolls, slightly overlapping; place in the air fryer basket. Cook until cheese melted and bubbly, about 3 minutes. Spoon steak mixture on rolls; serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ provolone cheese
• ✓ provolone cheese
• butter
• all-purpose flour
• milk
• nutmeg
• cayenne pepper
• salt
• skirt steak
• salt
• black pepper
• olive oil
• water
• onion
• sweet pepper
• baguette

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.
2. 2 Make sauce: Melt butter in a skillet over medium-high heat. Whisk flour into hot butter and cook, whisking constantly, until mixture is pale and flour taste cooks off, about 1 minute. Whisk milk into flour mixture until mixture is hot and thickened, 3 to 6 minutes. Add provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Set aside.
3. 3 Make mini cheesesteaks: Season steak with salt and black pepper.
4. 4 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until meat is slightly firm and pink on the inside, 5 to 7 minutes. Transfer meat to a plate.
5. 5 Return the skillet to heat and pour in water; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid from the skillet over steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl.
6. 6 Heat 1 tablespoon oil in a skillet over medium-high heat; sauté onion and peppers in hot oil until softened and slightly translucent, about 5 minutes. Stir onion and peppers into beef in the bowl; season with salt and pepper.
7. 7 Spread bread slices out on the prepared baking sheets and drizzle with remaining 1 tablespoon olive oil. Flip slices over so the oiled sides face downward. Spread cheese sauce generously onto each slice. Spoon beef mixture on top. Sprinkle with provolone cheese.
8. 8 Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ provolone cheese
• rotini pasta
• carrot
• pepperoncini
• genoa salami
• cheddar cheese
• sweet onion
• green olive
• kalamata olive
• pepperoni
• celery
• green bell pepper
• red bell pepper
• artichoke heart
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
2. 2 Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
3. 3 Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.

By Ellen Bancroft Ziegler

Ingredients

• ✓ provolone cheese
• mayonnaise
• milk
• white vinegar
• white sugar
• cabbage
• olive oil
• potato
• capicola
• mozzarella cheese
• swiss cheese
• bread
• onion
• tomato

Instructions

1. 1 Whisk together the mayonnaise, milk, white vinegar, and white sugar in a large bowl; add the cabbage and toss to coat. Chill in refrigerator at least 1 hour.
2. 2 Heat oil in deep-fryer or large deep pan to 375 degrees F (190 degrees C); add the potato slices; cook until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.
3. 3 Place a large skillet over medium heat. Arrange the capicola in four separate stacks in the skillet and top each stack with 1 slice mozzarella cheese, provolone cheese, and Swiss cheese; heat until the cheese begins to melt.
4. 4 Arrange 4 slices of Italian bread on 4 separate plates. Top each slice with a stack of capicola and melted cheese; about 1 1/2 cups of the cabbage mixture, 1 slice onion, 1 slice tomato, and about 1/4 of the fried potatoes. Top with the remaining bread slices. Cut each sandwich in half to serve.

By Mayor McFood

Ingredients

• ✓ provolone cheese
• white albacore tuna
• avocado oil mayonnaise
• dijon mustard
• red onion
• caper
• cornichon
• lemon juice
• thyme leaves
• sea salt
• black pepper
• whole wheat bread
• tomato
• gruyere cheese
• white cheddar cheese

Instructions

1. 1 Set the oven to broil and move the rack to the highest position.
2. 2 In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.
3. 3 Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.
4. 4 Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.

By Thrive Market

Ingredients

• ✓ provolone cheese
• red leaf lettuce
• tomato
• red onion
• olive oil
• white wine vinegar
• parsley
• garlic
• basil
• red pepper flakes
• oregano
• capacola sausage
• genoa salami
• prosciutto
• submarine roll
• dill pickle

Instructions

1. 1 Combine lettuce, tomatoes, and onion in a large bowl.
2. 2 Whisk together olive oil, vinegar, parsley, garlic, basil, red pepper flakes, and oregano in a medium bowl until well combined. Pour over salad and toss to coat evenly. Place in the refrigerator for flavors to meld, about 1 hour.
3. 3 Spread submarine rolls open, then layer capicola, salami, and prosciutto evenly on each roll. Top with provolone cheese. Cover with salad and pickle slices. Close rolls to serve.

By John

Ingredients

• ✓ provolone cheese
• parmesan cheese
• tomato
• black olive
• red onion
• lettuce
• black pepper
• salt
• pepperoncini pepper
• red pepper flakes
• oregano
• red wine vinegar
• garlic
• mayonnaise
• pepperoni
• prosciutto
• coppa ham
• salami
• ham
• mozzarella cheese
• ciabatta bread

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place ciabatta cut side-up on a baking sheet and layer one piece of the bread with slices of provolone and the other with mozzarella.
3. 3 Bake on the top rack of the preheated oven until the cheese melts, 3 to 4 minutes. Remove from the oven and increase the temperature to broil.
4. 4 Layer both sides of the sandwich with folded slices of ham, then alternate between the two sides with a layer of salami, coppa ham, prosciutto, and pepperoni. Broil in the oven until the meats crisp up, 2 to 3 minutes.
5. 5 Stir mayonnaise, minced garlic, red wine vinegar, oregano, red pepper flakes, pepperoncini peppers, salt, and pepper together in a large bowl. Add the lettuce, red onion, and black olives, and toss to combine.
6. 6 Thinly slice the tomato and salt on each side.
7. 7 On one side of the sandwich, layer the tomato slices. Pile a large portion of the lettuce salad on top, then top with grated Parmesan cheese. Carefully fold the two bread slices together to form the sandwich. Cut into 4 triangular portions and serve immediately.

By Annie Campbell

Ingredients

• ✓ provolone cheese
• pepperoncini pepper
• red onion
• iceberg lettuce
• red pepper flakes
• black pepper
• salt
• oregano
• garlic
• red wine vinegar
• mayonnaise
• black pepper
• salt
• olive oil
• tomato
• parmesan cheese
• pepperoni
• prosciutto
• soppressata
• deli ham
• turkey
• ciabatta roll

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
2. 2 Place sliced rolls on the prepared baking sheet (if the top half of roll rocks from side to side too much, slice a tiny bit of the top off). Place 1 slice of provolone on each slice of bread. Tear up the remaining slice of provolone to cover any open bread areas.
3. 3 Bake in the preheated oven until melted (not browned), about 8 minutes. Remove from oven; leave the oven on.
4. 4 Fold two pieces of turkey onto two slices of bread. Fold two pieces of ham onto the other slices of bread.
5. 5 Layer 2 slices of soppressata on top of the turkey. Fold 2 slices of prosciutto onto ham. Place four pepperoni pieces on top of each bread half.
6. 6 Sprinkle slices with some of the Parmesan cheese. Place back into the oven and let bake until pepperoni is looking crispy, about 12 minutes.
7. 7 While slices bake, make the grinder salad. Add mayonnaise, red wine vinegar, garlic, oregano, salt, pepper, and pepper flakes to a bowl. Whisk to combine.
8. 8 Add lettuce, onion, and pepperoncinis to the dressing. Toss to coat.
9. 9 Remove sandwiches from the oven. Top 2 of the ciabatta slices with tomato slices. Using tongs, place a layer of salad on top of the tomatoes. Sprinkle with more Parmesan cheese.
10. 10 Place the non-salad slices on top of the salad ones. Cut each sandwich in half and serve.

By LaDonna Langwell