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Salami and Pickle Grilled Cheese


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Rate this recipe 4.6/5 (12 Votes)
Salami and Pickle Grilled Cheese 1 Picture


  • 12 ounces Gruyère, Swiss cheese, or sharp cheddar, sliced, divided
  • 8 slices sourdough bread
  • 6 dill pickles, sliced crosswise 1/4 inch thick
  • 6 ounces thinly sliced salami, such as Genoa
  • 6 tablespoons unsalted butter, room temperature


Adapted from


Step 1

Divide half of cheese among 4 slices of bread. Top with pickles, salami, and remaining cheese. Close sandwiches and spread half of butter evenly over top of bread slices.

Heat a large skillet, preferably cast iron, over medium-low heat. Place sandwiches, buttered side down, in skillet. Spread remaining butter over top of bread. Cook, pressing down with a spatula to encourage melting and turning once, until cheese is melted and bread is golden brown and crisp, 5–7 minutes.

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