In a preheated skillet or cast iron pan over medium heat brown the ground beef and break up into bite-sized pieces. Drain any excess fat and remove the cooked meat to a medium large bowl. Toss the pickle relish, the sweet hot peppers, and the cheddar cheese with the ground beef.

If your like me and only want to use one pan clean and dry the cast iron pan and then reheat over low heat.

Butter one side of the bread (or use mayo if you prefer) and generously slather the other side with mustard.

Place two slices of the bread butter side down in the preheated skillet. Add half the Fontina and then divide the ground beef mixture between the two bread slices, top with the remaining Fontina and the last two slices of bread mustard side down. Cook covered over a low heat until bread is crisped to your liking and cheese has begun to melt, flip and cook uncovered until done. (Usually about four-six minutes per side on low or just barely above low heat.)

Serve hot.