Directions:

For best results, soak the red onion slices in water for at least half an hour to soften before serving. This will also yield a milder flavor. Remove onion from water, pat dry, and set aside.

Butter one side of all four bread slices. Heat a grill pan over medium-high heat and add 2 slices of bread, buttered side down. (If the pan is not cast iron, spray with non-stick spray first). Add lettuce, tomato, red onion, salami, ham, pepperoni, and provolone cheese on top of the bread slices in the pan. Sprinkle with salt and pepper, if desired. Top assembled sandwiches with remaining 2 bread slices, buttered side up.

With a spatula or a heavy, very clean cast iron skillet, apply even pressure to the top of the assembled sandwiches. This will ensure even contact with the hot grill pan below, which will create even grill marks and help heat the interior of the sandwich more thoroughly.

When the bread on the bottom is golden brown, carefully flip each sandwich and repeat until the other slice of bread is also evenly browned. Serve immediately with a dill pickle spear and your favorite chips.