Soppressata and Provolone Grilled Cheese

1. 1

   Mix together the soppressata and cheese in a medium bowl.

2. 2

   Lay out 4 slices of the bread on a work surface and divide the meat and cheese mixture evenly among the bread, about 1/3 cup each.

3. 3

   Close the sandwiches with the remaining bread.

4. 4

   Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.

5. 5

   Place 2 sandwiches into a medium skillet over medium heat.

6. 6

   Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes.

7. 7

   Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more.

8. 8

   Repeat with the remaining sandwiches.

9. 9

   Serve with fig jam on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.