Ingredients
| 8 | slices sourdough bread |
| ¼ | cup butter |
| 2 | tablespoons Dijon mustard |
| 6 | (1-ounce) whole milk mozzarella cheese slices |
| 6 | (1-ounce) provolone cheese slices |
| 8 | ounces sliced COLUMBUS® Italian Dry Salami |
| ½ | cup pickle slices |
Directions
Spread butter on one side of each slice bread. On unbuttered side of 4 slices bread, spread mustard. Layer 1 ½ slices mozzarella cheese, 1 ½ slices provolone cheese, 2 ounces salami and 2 tablespoons pickle slices; top with remaining slices bread, butter-side-out.
On griddle or in large skillet, cook each sandwich until browned on both sides and cheese is melted. Serve immediately.