4 whole wheat hoagie rolls
4 ounces sharp cheddar, sliced
4 ounces provolone, sliced
4 ounces smoked Gouda, sliced
8 slices bacon, cooked crisp OR
4 very thinly sliced pieces country ham, cooked crisp
Dijon mustard and mayonnaise
Heat griddle or cast iron pan to medium low heat, or pre-heat a Panini press.
To assemble the sandwiches, spread both sides of the interior of the hoagie rolls with Dijon and mayonnaise. Top each with equal parts cheddar, provolone and gouda. Place bacon or country ham in the center, and fold hoagie roll closed.
Spray griddle with cooking spray and place closed sandwiches on top. Cook until bread is well toasted and cheese is melting.