Cooked Salami & Cheese Recipe

Shred cheeses

Grate the cheddar and mozzarella if not pre-shredded. Combine them in a bowl and toss lightly so they’re evenly mixed.

If salami slices are large, halve or quarter them so they fit bread slices well. Pat them dry with a paper towel if they feel oily.

Mix the Dijon mustard and mayonnaise together in a small bowl; set aside. Season the spread with a little black pepper if desired.

Spread about 1/2 teaspoon of the mustard-mayo mixture on one side of 4 bread slices. Spread about 1/2 teaspoon softened butter on one side of the remaining 4 slices (this will be the outside for grilling).

On each slice with mustard-mayo, layer 2 ounces (about 6–8 thin slices) of salami, then evenly divide the shredded cheese mixture among the 4 assembled halves. If using pickles/cornichons, place 2–3 slices on top of the cheese on each sandwich.

Top each sandwich with the buttered bread slice, buttered-side up.

Heat a large skillet or griddle over medium heat. Add the olive oil and swirl to coat. Place sandwiches in the skillet (do not overcrowd; cook in batches if necessary).

Cook for 3–4 minutes on the first side, pressing gently with a spatula or a weighted press so the cheese melts and the salami heats through. Rotate sandwiches if browning unevenly.

Carefully flip each sandwich and cook another 3–4 minutes until the bread is golden brown and the cheese is fully melted. If the bread browns too quickly before the cheese melts, lower the heat to medium-low and cover the skillet with a lid for 1–2 minutes to help the cheese melt.

When cooked, transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half diagonally.

Sprinkle the cut sandwiches lightly with chopped parsley and a grind of black pepper if desired. Serve immediately with extra pickles on the side.