This is my version of grilled ham and cheese. I prefer the salami over ham because I think it has more flavor, but feel free to swap the salami for ham. The same goes for swapping your favorite cheese for American. I frequently use whatever cheese I have in the fridge, but American happens to be ideal for grilled cheese because it melts so easily. The other good thing about using salami is that you can use any remaining slices in my French Bread Pizza. Now how’s that for using up ingredients? Try pairing this sandwich with my Creamy Tomato Soup for a real comfort food meal!
You can use either softened butter or mayonnaise when making grilled cheese sandwiches. Yep! It’s a fact! If you’re in a hurry, use mayonnaise and you’ll end up with a really crisp sandwich and you don’t have to wait until the butter softens to spread on the bread. That’s what I generally use and what I do in this recipe. But if you prefer butter, just swap it for the mayonnaise. Also, 6 slices of cheese per sandwich might seem like a lot, but I ask for the cheese to be sliced thinly, so 12 slices of cheese amounts to only 1/4 pound. And lastly, it can get confusing for a novice cook making grilled cheese for the first time ~ which side gets buttered or placed in the pan ~ so follow the instructions below.
GRILLED SALAMI & CHEESE SANDWICHES
Makes 2 sandwiches
- 4 slices of your favorite bread ~ rye, white, whole wheat
- 3 tablespoons mayonnaise, divided
- 1 tablespoon dijon mustard
- 12 thin slices American cheese ~ 1/4 lb.
- 8 slices Genoa salami or Italian salami (2 1/2-inch diameter)
- 2 slices tomato, halved ~ optional
1.Spread 1 tablespoon mayonnaise over two of the bread slices. Spread the dijon mustard over the other two slices of bread.
2.Place 2 slices of the cheese on each slice of bread. Then place 2 slices of salami on top of each slice. Finally, top the salami with the remaining cheese on two of the slices.
3.Put the two halves together. Spread another tablespoon of mayonnaise over the tops of the sandwiches.
4.Heat a nonstick skillet or griddle over medium low heat. You need the heat to be low or you will have your bread toasted before the cheese has a chance to melt. Place the sandwiches into the skillet with the mayonnaise side down. Set the timer for 4 minutes.
5.As soon as you put the sandwiches in the skillet, spread the remaining mayonnaise over the tops of the sandwiches.
6.When the timer goes off after 4 minutes, carefully turn the sandwiches over to the other side. The first side should be beautifully golden.
7.Place a lid over the skillet or griddle. This will ensure that the cheese gets fully melted. Set the timer for 3 minutes.
8.Remove the lid and then remove the grilled cheese. Slice the sandwiches in half and serve. If you’re using tomatoes, quickly lift the top of each half and slide a piece of tomato inside.
9.Serve alongside a bowl of Creamy Tomato Soup!
Grocery Bag: Grilled Salami & Cheese Sandwiches