Salami and Pickle Grilled Cheese
Thursday, January 28, 2021
If a New York deli decided to create their version of a Croque Monsieur, this wold at least be one of the version made. This sandwich can be lunch, a snack, or a late-night thing. Eat it with potato chips or even a simple green salad for dinner.
Ingredients
12 oz. Gruyère cheese, divided
8 slices sourdough bread
6 dill pickles, sliced crosswise ¼ inch thick
6 oz. Genoa salami, thinly sliced
6 Tbsp. unsalted butter, room temperature
Instructions
Line a sheetpan with wax/parchment paper. Butter half the bread and place face down on the wax/parchment paper.
Divide half of cheese among prepared slices of bread. Top with pickles, salami, and remaining cheese. Close sandwiches and spread the remaining butter evenly over top of the 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.
Tags
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