4 slices Focaccia style bread
3 Dill pickles, thinly sliced
6 slices Provolone cheese, halved
2 tbps (30 mL) Butter, softened
2 tbsp (30 mL) Yellow mustard
Layer 3 pieces of cheese, half the pickles then 3 slices of Schneiders® Hot Capocollo deli meat on each slice of bread. Top with another 3 slices of cheese and slice of bread, butter side up.
Fry on medium low heat until golden brown and cheese has melted, approximately 2 to 3 minutes per side.
Starting these sandwiches in a cold pan will get the bread golden and the cheese melted at the same time. Try Dijon or grainy mustard for a bit more kick.