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Salami and Cheese #2

Salami and Cheese #2

It's worth going the extra mile to seek out the olive bread for this recipe, but if you can't find it, add 1/4 cup chopped olives to the sandwich filling. It isn't quite the same, but it's a fine substitute.

12 paper-thin slices of 2-inch diameter salami (about 1 ounce),
2 tablespoons olive oil
8 slices olive bread, 1/4 inch thick (or use a hearty Italian or wheat bread)
6 ounces Italian Fontina cheese, coarsely grated

Preheat a large nonstick pan 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 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 with remaining 4 bread slices in 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 each firmly to flatten slightly. Cook for 1 minute or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, 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 stovetop method.