In a mixing bowl, combine the chopped artichoke hearts, olives, crumbled goat cheese, and crumbled feta cheese.

Spread butter on one side of each slice of pumpernickel bread.

Place the bread slices buttered side down on a clean surface.

Layer the provolone cheese evenly on top of the bread slices.

Spoon the artichoke and olive mixture on top of the provolone cheese, dividing it equally between the slices.

Add another layer of provolone cheese on top of the artichoke and olive mixture.

Place the remaining slices of bread on top of the cheese, with the buttered side facing outwards to form sandwiches.

Preheat a skillet or griddle over medium heat.

Carefully transfer the sandwiches to the skillet or griddle.

Cook the sandwiches for about 4 minutes on each side, or until the bread is golden brown and the cheese is melted.

Once cooked, remove the sandwiches from the skillet or griddle and let them cool slightly before serving.

Slice the sandwiches diagonally and serve warm, accompanied by your favorite side salad or soup.