Spread the tortilla

• Lay the flour tortilla flat on a work surface.
• Spread the mayonnaise and mustard evenly over the tortilla.

Build the filling

• Place the Dutch cheese slices vertically on the tortilla.
• Top each slice with a tomato slice, then a ham slice and the salami slices.
• Finish each stack with a Cheddar cheese slice.

Fold into a pocket

• Fold the left and right sides of the tortilla inward.
• Fold the bottom half up over the top half to form a sealed rectangular pocket.

Crisp the first side

• Heat the non-stick skillet over medium heat.
• Sprinkle half of the shredded mozzarella in the center of the dry skillet.
• Place the pocket seam-side down on the mozzarella and cook until golden and crispy.

Crisp the second side

• Carefully flip the tortilla pocket.
• Sprinkle the remaining mozzarella underneath the pocket and cook until golden and crispy.

Rest and serve

• Remove from the skillet and let it rest for about one minute.
• Slice in half and serve warm while the cheese crust is crispy.