Ingredients :

• Sliced turkey ham — This is the mild base that balances the stronger flavors of the salami and pepperoni. Get it thinly sliced — not diced, not as a thick steak — so it layers well and melts into the heat without staying in a compact block.
• Beef salami — It brings the bold, slightly peppery taste that gives the sandwich its character. Beef salami is easy to find in supermarkets. Avoid overly fatty versions — they release too much liquid during cooking and make the bottom of the bread greasy and soggy.
• Beef pepperoni — The touch that wakes everything else up. A little smoky, a little spicy. Four or five slices per sandwich is enough — it’s an enhancer, not the main meat.
• Provolone (or mozzarella) — Provolone melts with more elasticity than mozzarella and keeps a slightly sharper taste. If you can only find mozzarella, mix it with a slice of Comté or Edam for more character. This is the cheese that sews all the layers together — don’t skimp on it.