Salami and Pickle Grilled Cheese

Ingredients for Salami and Pickle Grilled Cheese

• 350g Gruyère, Swiss cheese, or sharp cheddar, sliced, divided

• 8 slices sourdough bread

• 6 dill pickles, sliced crosswise 1/4-inch thick

• 170g thinly sliced salami, such as Genoa

• 6 tablespoons unsalted butter, room temperature

Divide half of cheese among 4 slices of bread. Top with pickles, salami, and remaining cheese. Close sandwiches and spread half of butter evenly over top of bread slices.

Heat a large skillet, preferably cast iron, over medium-low heat. Place sandwiches, buttered side down, in skillet. Spread remaining butter over top of bread. Cook, pressing down with a spatula to encourage melting and turning once, until cheese is melted and bread is golden brown and crisp, 5–7 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.