I have been working on my next two books, one is on sandwiches and I came across notes of a lunch I made at the cabin, just some odd notations but I reconstructed into a recipe. Here is my take on the classic sandwich, I swapped out the pork for turkey since I am using Proscuitto I thought it was a lot of pork - enjoy
4 tablespoons mayonnaise
2 (12-inch) soft hero rolls or semolina loaves split in half horizontally
8 slices prosciutto
8 slices Swiss cheese
3 to 4 ounces cooked turkey breast, thinly sliced
⅓ cup sliced pepperoncini peppers
1 large dill pickle, sliced
2 tablespoons unsalted butter, melted
Dijon Mustard to taste
Place a rack in the center of the oven and another rack directly below it. Place a rimmed baking sheet on each rack. Once the pans are inside, heat the oven to 350 degrees.
In a small bowl, add the mayonnaise and stir in mustard to taste — it should have a kick. Spread mayonnaise mixture inside the rolls, coating both the top and bottom halves. Layer rolls with turkey, ham, cheese, pepperoncini, and pickle slices.
Using your hands, press the sandwiches down and make sure nothing slides out. (If it does, poke it back in.) Then, use a brush to butter the top and bottom halves of the rolls.
Remove a hot baking sheet from the oven and place parchment paper, then the sandwiches on top. Layer the other hot baking sheet on top of the sandwiches. Place bricks on top, I have a few wrapped in foil for this purpose, but cast iron pans work as well.
Carefully return to the oven and bake until sandwiches are warm, toasted, and golden brown and the cheese is melted 8 to 13 minutes. (You’ll have to lift off the second pan to check on the sandwiches.) Cut sandwiches in half and serve immediately.