Even though I used French bread, I'm calling this a Balsamic Ham and Salami Panino.
- Turn the heat to medium high and put the bread face-down on the grill to warm while you slice red peppers and part of a purple onion.
- When the grill is hot, saute the veggies in extra virgin olive oil. When the veggies are tender, move them to the side and throw on the salami and ham.
- As the meat warms I sprinkle it all with Janz and toss it together with tongs to mix the flavors. Add a splatter of Balsamic Vinegar just before you put the sandwich together.
- Start with slices of Provolone on both halves of the warm bread
- Put strips of pepper and onion on top of the cheese
- Add layers of salami and ham
- Splatter the grill with a little more olive oil if needed and put the sandwich together on hot grill
- Press with a sandwich press* if you have one. If you don't have a press, use the bottom of another iron skillet.
- When bottom of sandwich is brown, turn and press the other side. You'll know it's done when the cheese starts to drip down and sizzle on the grill.
- Serve with additional Balsamic Vinegar for dipping.
*My "sandwich press" is actually a bacon press. I bought it new a few years ago. I think it just cost $3-4 at the time.