8 slices crusty sourdough bread
4 ounces imported aged provolone in 1/16-inch thin slices
4 ounces mortadella in 1/16-inch thin slices, or substitute high-quality bologna
4 ounces coppa in in 1/16-inch thin slices
4 ounces dry salami, such as soppressata, in 1/16-inch thin slices
2 ounces prosciutto in 1/16-inch thin slices
4 jarred marinated cherry peppers, or pepperoncini, finely chopped
Butter half the bread slices on one side, and lay them buttered side down on a cutting board. Lay half the cheese on the slices, then scatter the peppers over the cheese. Layer the meats over the cheese: mortadella, then coppa, then salami, then prosciutto. Layer the remaining cheese, then top with the rest of the bread, buttering the outside.
Heat a panini press or ridged grill pan and lay the sandwiches (cooking in batches if necessary) inside or on top. If using a grill pan, weigh the sandwich down with a heavy skillet, such as cast iron. Cook over medium-low heat until the bread is golden and crisp, then flip to cook the other side.
Cut the sandwiches on a diagonal and serve with a small salad, if desired. - serves 4 - Adapted from Nancy Silverton's Sandwich Book