Soppressata and Provolone Grilled Cheese

• 16 slices spicy or plain soppressata (about 2 ounces), diced
• 12 slices provolone (about 6 ounces), diced
• Eight 1/4-inch-thick slices semolina bread
• 6 tablespoons unsalted butter, softened
• 1 tablespoon fig jam or mostarda, for serving

1. Mix together the soppressata and cheese in a medium bowl.
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. Close the sandwiches with the remaining bread.
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. Place 2 sandwiches into a medium skillet over medium heat.
6. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes.
7. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more.
8. Repeat with the remaining sandwiches.
9. Serve with fig jam on the side.

soppressata, provolone, bread, unsalted butter, mostarda

Taken from www.foodnetwork.com/recipes/food-network-kitchens/soppressata-and-provolone-grilled-cheese-recipe.html (may not work)