12 thin slices of spicy salami (like Capicola, we use Olympia Provisions)
16 slices Tillamook Swiss cheese
4 large dill pickles, sliced flat length-wise, like planks
8 tsp Tillamook Salted Butter, softened (for grilling the sandwiches)
Tillamook Mustard Sauce
1/2 cup Dijon mustard
1/2 cup whole grain mustard
1 tbsp Worcestershire sauce
1 tbsp Tabasco or hot sauce
Set oven to 350°F. Cut Ciabatta in half and leave open-faced on cutting board.
Mix all ingredients well for Tillamook Mustard Sauce and spread on both sides of each roll.
Place 2 slices of cheese on each side of every roll. Top the bottom side of each roll with 3 slices of pickles, 2-3 salami slices, and then 3-4 pieces of ham. Liberally spread softened butter on the outside of each ciabatta roll.
Place a sauté pan on the stove over medium heat and melt the rest of the butter in the pan. Place each sandwich in pan and press it with a bacon press or small cast iron pan, then place in the oven until crispy on both sides and the cheese melts. You may need to flip the sandwiches halfway through the cooking process, about 6-8 minutes.
If you are pressing all the sandwiches at once, use two cookie sheet pans in place of the sauté pan and press it from both sides using the cast iron on the top cookie sheet pan as a weight. It will take a tiny bit longer, but all will be done at the same time.