Salami and Pickle Grilled Cheese Sandwich

bon appétit sandwich cheese swiss cheese sausage pickles lunch cheese week

Susan Regis

Serves 4

Source

Ingredients

12 ounces Gruyère, Swiss cheese, or sharp cheddar, sliced, divided

8 slices sourdough bread

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

6 ounces thinly sliced salami, such as Genoa

6 tablespoons unsalted butter, room temperature

Method

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.