Instructions

1. In a small bowl, mix together the capers, Dijon mustard, salt, lemon zest, lemon juice, olive oil and parsley.
2. Lay out the 4 slices of bread and divide the caper mixture evenly on each slice, spreading it to the edges. Place 2 pieces of provolone on 2 slices of bread and 1 slice on each of the remaining slices of bread. Ribbon the turkey, dividing evenly, on the double cheese slices of bread.  Divide the arugula on top of the turkey and top with the single cheese bread slice. Press gently.
3. Heat a medium skillet over medium heat. Add 2 tablespoons of olive oil to the hot pan. Place the sandwiches in the pan and top with a lid that is slightly smaller than the pan. Press down lightly. Cook until deep golden brown on the first side, 3 to 4 minutes. Flip the sandwiches, adding another splash of olive oil if needed. Return the lid, pressing lightly, and cook until deeply golden on the second side, another 3 to 4 minutes. Remove from the pan and cut in half before serving.