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Grilled Deli Sandwiches

This recipe crafts hearty grilled deli sandwiches, featuring a colorful medley of sautéed onions, mushrooms, and bell peppers. Layered with a trio of deli meats—honey ham, smoked turkey, and pastrami—crispy bacon, and melted American and Swiss cheeses on sourdough bread, these sandwiches are grilled to golden perfection, offering a satisfying and flavorful meal.
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Total Time 20 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 7610.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 medium onion sliced
  • 1 cup sliced fresh mushrooms
  • 1 cup julienned green pepper
  • 1 cup julienned sweet red pepper
  • 2 tablespoons vegetable oil
  • 12 slices sourdough bread
  • 1/2 pound thinly sliced deli honey ham smoked turkey and pastrami
  • 6 bacon strips cooked and crumbled
  • 6 slices process American cheese
  • 6 slices Swiss cheese

Equipment

  • 1 Large Skillet or Griddle Essential for sautéing vegetables and grilling the sandwiches simultaneously or in batches.
  • 1 Spatula For flipping sandwiches and stirring vegetables.
  • 1 Cutting Board
  • 1 Chef's Knife For slicing onion and julienning peppers.

Method
 

  1. In a large skillet, heat vegetable oil over medium-high heat. Add sliced onion, mushrooms, green pepper, and red pepper; sauté until tender and lightly caramelized, about 5-7 minutes. Remove from skillet and set aside.
  2. If not already cooked, prepare bacon strips until crispy; crumble and set aside.
  3. Spread butter or a light brushing of vegetable oil on one side of each sourdough bread slice (optional, but recommended for a golden crust).
  4. Assemble sandwiches: Place a slice of sourdough bread (butter-side down, if using) in the skillet over medium heat.
  5. Layer the bread with equal portions of honey ham, smoked turkey, and pastrami.
  6. Distribute the sautéed vegetables and crumbled bacon evenly over the meats.
  7. Top with one slice of American cheese and one slice of Swiss cheese.
  8. Place another slice of sourdough bread (butter-side up, if using) on top.
  9. Grill the sandwiches for 3-5 minutes per side, or until the bread is golden brown and the cheeses are fully melted and gooey. Press gently with a spatula to ensure even contact and melting.
  10. Remove from skillet, let rest for a minute, then slice in half and serve warm.

Notes

For the vegetables, ensure your skillet is adequately hot before adding them to achieve a nice sear and avoid steaming. Don't overcrowd the pan; sauté in batches if necessary. A pinch of salt and pepper will enhance their natural sweetness. When grilling the sandwiches, buttering the exterior of the sourdough slices will yield a superior golden-brown crust and richer flavor. Use medium heat to allow the cheeses to melt thoroughly without burning the bread. Covering the skillet briefly during grilling can help trap heat and expedite the melting of the cheese, especially the Swiss. For an elevated touch, consider adding a thin spread of Dijon mustard or a garlic aioli to the bread before layering the fillings.