Ham, Salami & Cheese Recipe

Sandwich

1. 1

   Prepare bread and spreads

   Bring the butter to room temperature if it isn't already. Lightly toast both bread slices in a toaster or under a broiler for 1–2 minutes until just golden (optional). Spread the softened butter evenly on the outer faces of both slices (these will be the exterior for grilling). On the interior face of one slice, spread the mayonnaise; on the interior face of the other slice, spread the Dijon mustard.

2. 2

   Assemble meat and cheese

   On the slice with mayonnaise, layer the ham first, laying slices so they overlap slightly. Add the Genoa salami on top of the ham in a single even layer. Place the Swiss cheese slice over the meats, then the provolone slice, ensuring cheese covers the meat edges to help bind when melted.

3. 3

   Add vegetables and season

   Place the lettuce leaf over the cheese if using. Arrange the two tomato slices on top of the lettuce or cheese. Sprinkle the tomato lightly with black pepper (about 1/8–1/4 tsp). Add pickle or cornichon slices on the side inside the sandwich if you like a tangy crunch.

4. 4

   Close and press

   Close the sandwich with the buttered exterior slice on top so buttered sides face out. If you plan to grill, press lightly with your hand or a spatula to compress the layers slightly.

5. 5

   Grill or serve

   To grill: Heat a nonstick skillet or cast-iron pan over medium heat. Place the sandwich in the pan and cook 2–3 minutes, watching for the bread to turn golden brown. Flip carefully and cook another 2–3 minutes until the other side is golden and the cheese is melted. If cheese is slow to melt, lower heat to medium-low and cover the pan for 30–60 seconds. To serve cold: slice sandwich diagonally and serve without grilling.

6. 6

   Finish and serve

   Remove the sandwich from the pan and let rest 1 minute. Cut in half if desired. Serve immediately with extra pickles on the side.