← Back to Search Results
grilling
Salami and Cheese #2

Photo by: Joseph De Leo
Comments: 0
 

Recipe

It's worth going the extra mile to seek out the olive bread for this recipe, but if you can't find it, add ¼ cup chopped olives to the sandwich filling. It isn't quite the same, but it's a fine substitute.

Yield: 4 sandwiches

Ingredients

  • 12 paper-thin slices of 2-inch-diameter salami (about 1 ounce)
  • 2 tablespoons olive oil
  • 8 slices olive bread, ¼ inch thick (or use a hearty Italian or wheat bread)
  • 6 ounces Italian Fontina cheese, coarsely grated

Directions

Preheat a large nonstick skillet over medium heat for 2 minutes. Add the salami and cook until it begins to brown, 2 to 3 minutes. Turn and cook for about 3 minutes, or until the slices have begun to shrink and turn golden brown.  Transfer the salami to a plate. Wipe the skillet with a paper towel, but do not wash it.

To assemble: Brush one side of each slice of bread with the oil. Place 4 slices on your work surface, oiled side down. Distribute the cheese evenly over the 4 slices, followed by the salami. Place the remaining 4 bread slices on top, oiled side up.

STOVETOP METHOD: Heat the same skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt.  Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown.  Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.

SANDWICH MAKER METHOD: Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.

GAS GRILL METHOD: Brush the grill rack with oil and preheat the grill to medium-high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method.


© 2004 Laura Werlin
 

Nutritional Information

Nutrients per serving (% daily value)

282kcal (14%)
242mg (24%)
0mg (0%)
111mcg RAE (4%)
62mg
10mg
13g
1g
0g
6g
55mg (18%)
531mg (22%)
10g (50%)
23g (35%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mexican-everyday Mexican Everyday
by Rick Bayless
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
desserts-4-today Desserts 4 Today
by Abby Dodge
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
nigella-express Nigella Express
by Nigella Lawson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?