Come to Mama!! Italian grilled cheese for a snowy day and the leftovers make for a perfect breakfast with a fried egg on top!
1 loaf sliced sourdough bread
Prosciutto, thinly sliced
Salami, sliced thinly
Pesto
Olive Tapenade
Roasted tomatoes or Sun Dried tomato
Fontina or Provolone cheese, thinly sliced
Mozzarella or Burrata, thickly sliced
Arugula
Pepperoncinis, sliced
EVOO
Preheat a grill-pan over medium-high heat. Spread one side of bread with pesto. Layer Fontina, prosciutto, tapenade, Salami, tomatoes, Pepperoncinis, arugula; end with mozzarella. Top with remaining bread. Brush top and bottom of the sandwich with olive oil. Place on grill pan and put a heavy skillet over sandwich to push it down (like a panini press). Grill 3 to 4 minutes on first side, turn, weigh down on other side, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
