Relationship to Cheese Sandwich

See, people think a sandwich is just food. Two pieces of bread, something in the middle. That’s what they think. But this one… it’s been persuaded. The bread’s warm and flattened, like it’s learned how to behave. The hams are quiet but confident. And the cheese…the cheese doesn’t rush. It melts slowly, like it’s stretching after a nap. It’s neat. It makes sense. Nothing’s falling out, nothing’s shouting. It’s the kind of sandwich that doesn’t need applause… just a moment.

Ingredients

For 2 sandwiches

4 slices light wheat bread
2 tbs dijon mustard
6 slices cooked applewood smoked bacon
1/2 lb thinly sliced prosciutto
1/2 lb thinly sliced black forest ham
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Swiss cheese
1/2 cup shredded Gruyère cheese
1/4 cup diced red onion
1 tbs minced parsley
1/4 cup diced dill pickles
1 tbs hot red pepper spread
2 tbs butter

Directions

Spread a thin layer of mustard on each of the slices of bread.
For each sandwich, top one slice of bread with 3 slices cooked bacon, 1/4 cup cheddar cheese, 1/4 lb black forrest ham, 2 tbs diced red onon, 2 tbs diced dill pickles, 1/2 tbs minced parsley, 1/2 tbs hot red pepper spread, 1/4 cup Swiss cheese, 1/4 lb proscuitto, and 1/4 cup Gruyère cheese and top with other slice of bread, mustard side down.
Melt 1/2 tbs butter in frying pan over medium low heat. Once butter is melted, place sandwich in the pan and, using a chef press or other weight, weigh down the sandwich. Cook 3-5 minutes or until bread is golden brown.
Remove sandwich from pan and melt addition 1/2 tbs butter in the fry pan. Place the non-toasted side of the sandwich down in the fry pan, weighted, and cook an addition 3-5 minutes or until golden brown.
Remove from pan, slice and serve.