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1
Butter each slice of bread on one side with approximately one tablespoon of butter.
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2
Grind some black pepper onto the butter to add a nice peppery taste to the bread.
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3
Put one slice of bread on your work surface, butter side down.
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4
Layer on 2 slices of the provolone, the Genoa salami, prosciutto, the third slice of provolone, and finally, the roasted red pepper slices.
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5
You can use as little or as as much as youd like.
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6
I sliced one large one into strips for each sandwich.
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7
Heat the remaining butter in a pan on medium-high heat.
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8
Place your layered bread onto the hot pan.
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9
Top with the other slice of bread, buttered side out, and press down firmly with a spatula or flipper.
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10
Keep a close eye on the temperature of the pan, and lift the sandwich occasionally to check on the browning.
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11
Once the sandwich is golden brown on the bottom (approximately 4-5 minutes), carefully flip it.
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12
Again, keep a close eye on the sandwich and check the browning every minute or so.
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13
The other side typically takes less time to brown.
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14
Every pan/stove element is different and you dont want to burn a perfect grilled cheeseespecially with this delicate and fluffy fresh Italian bread!
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15
Remove from heat when golden brown on each side.
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16
Let the sandwich sit for a moment to cool.
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17
Once cooled, carefully slice into it.
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18
Be mindful of the cured meats, as they can be tough to cut/bite into.
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19
Be firm when biting and cutting in order to avoid the sometimes inevitable slide-out.
