Grilled Salami And Cheese Sandwich Recipes

Steps:

• 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.

Steps:

• Whisk first 4 ingredients in small bowl; season dressing with salt and pepper.
• Cut top crust (about 1/3 inch) off bread and discard. Cut bread horizontally in half. Arrange provolone cheese on cut side of bottom half, covering completely. Top with layer of salami, then ham. Mix olives, capers, and peperoncini in small bowl; spread relish over ham. Press top half of bread, cut side down, atop relish; spread with 1 1/2 tablespoons butter.
• Heat heavy large skillet over medium heat 3 minutes. Place sandwich, buttered side down, in skillet. Using another skillet, press sandwich to compact slightly. Cook until golden, about 5 minutes. Spread top of sandwich with remaining 1 1/2 tablespoons butter. Using large spatula, turn sandwich over. Press again with second skillet. Cook until bottom is golden and cheese melts, about 5 minutes.
• Transfer sandwich to work surface. Lift off bread top; sprinkle with Teleme cheese, lettuce, and dressing. Press bread top onto sandwich and cut into quarters.

Steps:

• Layer the provolone, prosciutto and salami on six bread slices; top with remaining bread. Spread outsides of sandwiches with butter. , In a large skillet, toast sandwiches over medium heat for 2-3 minutes on each side or until golden brown and cheese is melted.

Steps:

• Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in a large cast-iron skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with pepperoni; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Steps:

• Fry salami until fat has rendered (I like mine a little burnt around the edges). Note: it's a good idea to make a cut in the salami slices so that they'll lay flatter after they're cooked.
• Drain salami on paper towels.
• Spread butter on one side of each slice of bread.
• Place one slice of cheese on unbuttered side of bread.
• Top with fried salami slices.
• Top salami with remaining slice of cheese.
• Place unbutter side of remaining slice of bread on top of the cheese.
• Heat frying pan to low/medium heat.
• Place sandwich in pan and cook until golden brown.
• Flip sandwich and repeat with the other side.

Steps:

• Thinly spread one side of each bread slice with butter.
• Prepare the salami by taking 2-3 slices and rolling them up like a cigar, slice as you would cut bread and you get salami strings, use your fingers to break apart as you put on the sandwich (this will help you avoid the molten hot lave slice that will burn your chin on the first bite and put you in recovery for a week) or just chop it up ;-)
• Top with American cheese and place the top piece of bread.
• Using a pan over medium heat, squirt a little cooking oil and place sandwich in pan giving it a little circular motion to evenly spread the oil and butter.
• Cook until golden brown checking the underside with a spatula from time to time.
• Flip the sandwich and push down gently on the bread with spatula, cover and cook an addition minute or so.
• Slide it out, slice it up, enjoy.

Steps:

• Butter one side of each slice of bread and place (Buttered side down) in a skillet over medium heat.
• Place the slice of cheese on one of the pieces of bread, and allow to the cheese to melt, and the bread to turn golden.
• Remove from pan and top cheese with salami, making sure to spread out the layer of salami to cover everything.
• Add the tomatoes and lettuce.
• Spread Mayo on the unbuttered side of the other slice of bread and top off the sandwich!
• YUM!

Steps:

• In a small bowl, combine the Gouda, salami, and artichoke hearts. Divide the mixture between 2 slices of bread, spreading evenly to cover bread. Top with remaining bread slices and gently press together to seal in filling.
• In skillet, melt 1 T. butter over medium heat. Cook sandwiches for 1 minute or until golden. Remove and add 1 T. butter.
• Flip sandwiches and cook for 1 minute more, or until golden, pressing with spaulta slightly.
• Remove sandwiches and cut each into 4 sticks.