INGREDIENTS:

• 1 Cacio e Pepe Chicken Sausage, sliced in half
• 2 sourdough slices 
• Butter
• Black pepper
• Pecorino Romano, grated 
• Provolone, sliced

DIRECTIONS:

• Warm up the Cacio e Pepe Chicken Sausage on a pan for a few minutes and set aside. 
• On one side of each piece of bread, spread butter and add cracked black pepper.
• In a pan on medium-low heat, add some Pecorino Romano and one slice of bread, butter side down. 
• Add the provolone, Pecorino Romano, Cacio e Pepe Chicken Sausage and top with more Pecorino Romano and provolone.
• Add the second piece of bread, butter side up.
• Flip the sandwich and cook for a few minutes, until the cheese is melted on the inside and the outside of the bread is golden brown.