Salami and Pickle Grilled Cheese

Photo by Cindy W.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonappetit.com

Ingredients

  • 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

Directions

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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