Salami and Pickle Grilled Cheese
8 Slices Martin's Old-Fashioned Real Butter Bread
12 Ounces Thinly Sliced Gruyere Cheese, divided (3 oz per sandwich)
8-12 Slices Genoa Salami (2-3 slices per sandwich)
4 Tablespoons Cream Cheese, divided (1 Tbsp per sandwich) - optional
12-16 Dill Pickle Slices (round hamburger chips)
Mayonnaise, for spreading (or butter)
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.
Read the full post at: http://www.thechunkychef.com/salami-pickle-grilled-cheese