Warm Pressed Charcuterie Sandwich

You know how sometimes you go to a French Cafe or Italian Cafe and they have those cases full of freshly baked skinny baguette sandwiches with 1 layer of meat (salami, peperoni, and or proscuitto) with a very thin layer of cheese? Sometimes the restaurant puts it in a panini press to warm it up. And they taste so GOOD? That's what I wanted but I don't have a panini press and I don't feel like driving a cafe. That's how I ended up making my own sandwich.

• Ready In: 6 mins
• Serves: 1
• Yields: 1 sandwich

Ingredients

• 8  slices  salami (or as much as you want) or 8  slices  pepperoni (or as much as you want) or 2  slices prosciutto (or as much as you want)
• 1⁄2 ounce romano cheese (or whatever cheese you want, thinly shaved) or 1⁄2 ounce parmesan cheese (or whatever cheese you want, thinly shaved)
• 1  teaspoon mustard
• 1  teaspoon butter
• 1  small baguette (or about 8-inch section of baguette, split lengthwise)

Directions

1. Heat a cast iron skillet (any heavy skillet) on medium high heat.
2. Assemble sandwich: spread mustard on 1 side of split bread, layer meat(s), cheese and then 2nd layer of meat if you want (1 layer is enough for me, but the boys in my family want 2 layers).
3. Put sandwich in warm skillet, press down hard with another pot or pan (I used another cast iron pan or a large can of beans as the weight). Cook on medium or medium-low for 3 minutes.
4. Flip over and cook for another 3 minutes with weight to press down.
5. Sandwich will be significantly thinner than when you started. Serve immediately.