Alex Lau
This extra-rich riff on the classic grilled cheese sandwich can be lunch, a snack, or a late-night thing. Eat it with potato chips and lemonade; it's also great with a simple green salad for dinner.
Recipe information
Yield
4 Servings
Ingredients
12
ounces Gruyère, Swiss cheese, or sharp cheddar, sliced, divided
8
slices sourdough bread
6
dill pickles, sliced crosswise ¼ inch thick
6
ounces thinly sliced salami, such as Genoa
6
tablespoons unsalted butter, room temperature
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.
Nutrition Per Serving
Calories (kcal) 1480 Fat (g) 67 Saturated Fat (g) 33 Cholesterol (mg) 195 Carbohydrates (g) 145 Dietary Fiber (g) 6 Total Sugars (g) 13 Protein (g) 73 Sodium (mg) 3850