Salami and Pickle Grilled Cheese

Name: Salami and Pickle Grilled Cheese
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4 servings
Ingredients: 8 lices Martin's Old-Fashioned Real Butter Bread; 12 oz thinly sliced Gruyere cheese; 8-12 lices genoa salami; 4 Tbsp cream cheese; 12-16 dill pickle slices; mayonnaise, for spreading

User Reviews

5.0

21 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
12 mins
Servings
4 servings
Calories
601 kcal
Course
Main Course

Salami and Pickle Grilled Cheese

Dominic Jacobs

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This grilled cheese sandwich is like the salami, cream cheese, and pickle roll up appetizer, except in gooey, comfort food form!

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Ingredients

Servings

8 lices Martin's Old-Fashioned Real Butter Bread
12 oz thinly sliced Gruyere cheese divided (3 oz per sandwich)
8-12 lices genoa salami 2-3 slices per sandwich
4 Tbsp cream cheese divided (1 Tbsp per sandwich) - optional
12-16 dill pickle slices round hamburger chips are good)
mayonnaise, for spreading can also use butter if you prefer

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Instructions

Lay dill pickle chips on paper towels to drain. Set aside.
Divide cheese up into 4 equal portions, then take half of one portion and lay the slices on one piece of bread. Top with 2-3 slices of Genoa salami, then spread 1 Tbsp cream cheese over salami (if using cream cheese), and top with 3-4 dill pickle slices. Top with remaining half portion of cheese slices, then other piece of bread.
Spread a bit of mayonnaise (or butter) on the top slices of bread.
Heat a large non-stick or cast iron skillet over MED-LOW heat. Place prepared sandwich, mayonnaise side down, in skillet and cook, pressing down slightly with spatula (helps with better even browning and melting), for 3-4 minutes per side, or until golden brown.
Spread mayonnaise on top piece of bread while in skillet, then flip sandwich.
Cover skillet (even foil will help if you don't have a lid - I used a lid to a different pot that happened to fit), and cook 2-3 minutes, until cheese is melted and bottom bread is golden brown.
Serve hot.