Sheet-Pan Italian Subs
Ingredients:
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4 Tbsp. melted butter, divided
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2 loaves sliced bread, white or sourdough
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1 lb. deli-style sliced ham
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1/2 lb. salami
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1/2 lb. sliced mozzarella
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1/2 lb. sliced provolone
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2 cups baby spinach
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1 (8-oz.) jar pepperoncini, drained and sliced
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Parmesan and chopped parsley, for garnish
Instructions:
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Preheat oven to 400°. Brush half the butter inside a half sheet pan, then lay out bread in a single layer, overlapping slices to look like shingles. (Make sure the entire sheet pan is covered!) Press down on bread to flatten slightly.
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Top bread with mozzarella, then layer ham, spinach, salami, pepperoncini, and provolone on top. Shingle another layer of bread on top, then brush with remaining 2 tablespoons butter. Put a second sheet pan on top of bread and weigh it down with a heavy skillet.
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Transfer to oven and bake until the sandwich is pressed and starting to turn golden, about 10 minutes. Remove sheet pan and bake until top bread is golden, about 20 minutes more.
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Garnish with parsley and Parmesan, and cut into squares, if desired.
This sheet-pan pressed sandwich layers melty mozzarella, savory ham and salami, spinach, and pepperoncini between buttery, golden bread for a crispy-on-the-outside, gooey-on-the-inside crowd-pleaser.
Fun fact: This pressed-sandwich method is inspired by panini-style cooking, where weight and heat work together to create a crispy crust and gooey interior.
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