Hot sandwiches with provolone cheese and soppressata

Ingredients:

• 16 slices hot or plain soppressata (about 60g), diced
• 12 slices provolone (about 170 g), diced
• 8 slices of white bread, 0.5 cm thick.
• 6 tablespoons softened unsalted butter
• 1 tbsp fig jam or mostarda, to serve

Preparation:

1. Combine the soppressata and cheese in a medium bowl. Place 4 slices of bread on a work surface and spread the cheese and meat mixture evenly over the bread, about 1/3 cup per slice. Top the sandwiches with the remaining bread. Spread butter thinly and evenly on both sides of the sandwich, about 1.5 tablespoons per sandwich.
2. Place 2 sandwiches in a medium skillet over medium heat. Cover the skillet and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again, and cook until the bread is golden brown and the cheese is visibly melted, about 2 more minutes.
3. Repeat with the remaining sandwiches. Serve with fig jam.