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“I invented these sandwiches to accompany canned minestrone soup, but they would be great with tomato soup as well. The bread grills nicely with the seasoned oil brushed on--a refreshing change from the traditional butter-grilled variety. The inside of the sandwich is gooey-cheesy with a bit of bite from the salami. Enjoy!”

Ingredients Nutrition


  1. Heat a grill pan (or large skillet) over medium-high heat until good and hot.
  2. Whisk olive oil, garlic powder, oregano and black pepper in a small bowl. With a pastry brush, brush oil mixture evenly over one side of each slice of bread.
  3. Place 2 slices of bread on hot grill/skillet (oiled sides down). Quickly layer atop non-oiled side of bread slices: one slice of provolone, two slices of salami and one slice of provolone. (Note: If the provolone slices are wider than your bread slices, tear them to fit just inside the perimeter of the bread slices.) Top sandwiches with remaining slices of bread (oiled sides up).
  4. Grill sandwiches until bottom slice of bread is browned (light or dark per your preference). With a large spatula, carefully turn each sandwich and brown the other side per your preference.
  5. Remove from grill/skillet, allow to cool for 2 minutes. Slice diagonally and serve.

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