Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sandwich
Method
Sandwich
Prepare bread
Slice the roll horizontally to open it into two even halves. Lightly spread mayonnaise on the bottom half and Dijon mustard on the top half. This helps balance moisture from the cheeses and ham.
Assemble cheeses and ham
On the bottom half of the roll layer 1 slice provolone, then 2-3 slices of ham evenly distributed, then 1 slice mozzarella. Repeat with the remaining provolone and mozzarella if the roll is large and you want a thicker sandwich, ending with a top layer of ham so cheese is sandwiched between meat and bread.
Add optional produce and seasoning
If using, place the tomato slices on top of the cheese and scatter fresh basil leaves. Season the tomato lightly with a pinch of salt and a grind of black pepper (use from the listed salt and pepper).
Butter and toast
Spread the unsalted butter evenly on the outside surfaces of both bread halves (outside of the top and bottom). Heat a skillet or griddle over medium heat until hot. Place the sandwich in the skillet, press down gently with a spatula or a sandwich press, and cook 3-4 minutes per side, or until the bread is golden brown and the cheeses are melted. If using a pan and the top browns before the cheese melts, cover the pan for 1-2 minutes to hold heat and promote melting.
Slice and serve
Remove the sandwich from the skillet and transfer to a cutting board. Let rest 1 minute, then slice the sandwich in half (or into portions) with a sharp knife. Serve immediately while the cheese is warm and melty.