Heat the olive oil in a large skillet over medium/high heat until shimmering. Add the onion and sprinkle with a healthy amount of salt. Sauté until just translucent, about 5 minutes. Stir in the garlic and sauté until fragrant, about 2 minutes. Continue to cook the onions down until lightly browned.

Pour the white wine into the pan to deglaze. Add the red pepper flakes, oregano and basil. Stir to combine and sauté briefly.

Pour in the tomatoes and bring the mixture back up to a boil. Reduce to a simmer and let cook uncovered for 20 minutes, stirring occaisionally.

Once the sauce has simmered, transfer it to a food processor and blitz until smooth. Taste and season with salt accordingly. Stir in the fresh basil and set aside until ready to use.

Butter one side of each of the slices of bread. Spoon the sauce generously on the unbuttered side of each slice of bread. Use the back of the spoon to spread the sauce to form a thin, even layer.

Place mozzarella slices on top of the sauce on half of the slices of bread. Next layer the soppressata on top of the cheese, followed by jalapeno slices and a sprinkling of parmesan cheese. Finally, finish the sandwiches with a healthy drizzle of honey. Top each slice with a slice topped with just sauce and set aside.

Heat a large cast iron skillet or griddle over medium heat. Add the sandwiches and reduce the heat even more. You want to give the cheese a chance to melt before the bread gets too toasty. Fry the sandwiches until golden, then flip. This should take about 5-6 minutes as side.

Remove the sandwiches from the griddle, slice and serve alongside a bowl of soup.