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Deli-Style Grilled Cheese Sandwich
Deli-Style Grilled Cheese Sandwich. Pan-fried seeded rye bread and Provolone cheese, with dill pickles and mustard.
- 8 slices seeded rye bread
- 2 tbsp coconut oil for frying
- 24 slices smoked provolone (sliced thin)
- 4 tsp yellow mustard (or Dijon)
- 4 dill pickle spears (sliced thin)
Heat half the coconut oil on large skillet.
Toast one side of each slice of bread. Remove when golden brown and spread mustard on the toasted side. These are tops and bottoms.
Add two slices of provolone cheese to half of the bread slices. Add a layer of pickles then another slice of cheese. This will hold the pickles in.
Top with the remaining bread slices. Toasted side down.
Toast both sides of each sandwich in the remaining coconut oil. Gently squish them with your spatula as they cook.
Once golden, remove from skillet and immediately sprinkle lightly with salt.
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