It sounds like the start of a children’s story. Thin-sliced Genoa salami meets fried egg on a hot grill. Melty Tillamook Provolone Cheese joins them and they all live happily ever after on two slices of grilled olive bread.
“This is a sandwich that we serve as a special every few weeks. It’s a very tasty combination with a nice, smoky Tillamook Provolone to hold it all together. Instead of tomato soup to dip it in, heat up a small cup of marinara and dip away.” – Matt Breslow of the Grilled Cheese Grill