Season the chicken cutlets with Italian seasoning and a drizzle of olive oil.
Cook the cutlets on the griddle, flipping as needed, until they reach an internal temperature of 165°F. Remove from the griddle and set aside.
Place two slices of provolone on one slice of Italian bread, allowing the cheese to slightly overhang the edges (this creates a crispy cheese skirt). Layer two slices of pepperoni on top of the provolone, one cooked chicken cutlet, two more slices of pepperoni, Sprinkle with shaved Parmesan cheese, and close the sandwich with another slice of bread.
Spread Kerrygold Garlic & Herb Butter on the outside of both slices of bread.
Reduce the griddle temperature to 300°F.
Cook the sandwich with the lid down for 6–7 minutes per side, or until the bread is golden and crispy and the cheese is fully melted.
Warm the Italian gravy and pour it into a ramekin for dipping.
