Looking for a new twist on the classic grilled cheese? Try this Cook’s Country recipe for Little Italy Grilled Cheese. Combine 1 1/3 cups grated provolone and 2/3 cup grated mozzarella. Combine 1 cup chopped roasted red peppers, with ¼ cup minced pepperoncini. Layer ¼ cup cheese, 2 thin slices of salami and one quarter of the pepper mixture, followed by 2 additional slices of salami, 2 teaspoons Kalamata olive spread and ¼ cup cheese onto a sturdy, sliced bread of your choice. For a golden crust, brush both sides of the bread with melted butter before placing it into a heated skillet. Let each side cook for roughly 3 minutes or until the cheese is gooey. Serve with a glass of a good Pinot Grigio such as Tolloys or Fantinel!