Cooked Salami & Cheese Recipe

Prepare salami and cheese

Pat salami slices dry with paper towel if they feel wet. If using block cheese, slice or shred to get about 1 cup. Arrange cheese so it's ready to melt quickly.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon olive oil and let it warm for about 30 seconds.

Pan-fry salami

Place salami slices in a single layer in the hot skillet (you may need to work in two batches). Fry for 45–60 seconds on the first side until edges start to brown and curl slightly. Flip and fry the second side 30–45 seconds. The fat should render and the slices will be slightly crisp but still pliable. Remove to a paper-towel-lined plate, leaving rendered fat in the pan.

Make melted cheese topping

Reduce heat to low. Add 1 tablespoon butter to the skillet and let it melt into the rendered salami fat. Return 6 of the fried salami slices to the pan spaced slightly apart. Sprinkle about 1/2 cup of the cheese evenly over the salami slices. Cover the pan with a lid (or a large sheet pan) and allow the cheese to melt for 1–2 minutes. If cheese isn’t melting evenly, briefly increase heat to medium-low for 10–20 seconds, watching carefully to avoid burning.

Assemble cooked salami & cheese bites

When cheese is fully melted and bubbling lightly, use a spatula to lift each salami+cheese piece and transfer to serving bread or crackers (or onto a plate to stack). Repeat the melt process with the remaining 6 salami slices and remaining 1/2 cup cheese, adding a pinch of black pepper and a sprinkle of dried oregano over the cheese before melting if using.

Arrange cooked salami & cheese on a board or plate with crusty bread or crackers. Garnish with chopped parsley and serve with pickles or cornichons on the side. Serve immediately while warm.

Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat until warmed and cheese softens, or in a 300°F (150°C) oven for 5–8 minutes.