Salami and Pickle Grilled Cheese
This grilled cheese sandwich is like the salami, cream cheese, and pickle roll up appetizer, except in gooey, comfort food form!
Plain grilled cheese takes a back seat to this Salami and Pickle Grilled Cheese. It’s everything you love about the classic salami, cream cheese and pickle appetizer, but all wrapped up in a fantastically buttery grilled cheese sandwich!
This post is sponsored by Martin’s Famous Pastry Shoppe, Inc, but all opinions expressed here are my own.
What’s your favorite type of comfort food? Is it an ultra creamy mac and cheese, gooey chocolate chip cookies, or a fantastically cheesy grilled cheese? I honestly can’t pick just one, because my comfort food cravings shift depending on my mood and what’s available… but a grilled cheese sandwich is pretty high on my list!!
But not just ANY grilled cheese, one made with sliced Genoa salami, dill pickle chips and plenty of gooey Gruyere cheese! Of course, you can use any type of cheese that you’d like… I’ve used Swiss, white cheddar and mozzarella… all with great results!
A great sandwich has to start with some great bread, and that’s why I reached for Martin’s Old-Fashioned Real Butter Bread. If you’ve never tried it, you absolutely need to! It’s so soft, buttery, and with a truly amazing flavor. In case your local store doesn’t carry it, you can actually order some online HERE. Martin’s sent me some bread to use for this post, but I loved it so much, I ordered some extra!
Have you ever made a grilled cheese and had the bread get too golden brown before the cheese has melted? Even with the best of intentions, it can easily happen! Here are a few tricks I’ve found will help you make the best grilled cheese, every time!
- Don’t use butter – mayonnaise, believe it or not, spread on the bread will result in an even golden brown color, with no burning like butter can do
- Choose your cheese wisely – cheeses like American, cheddar, Swiss, Gruyere, Fontina, Mozarella and Monterey Jack are good… where aged cheeses like Parmesan won’t melt.
- Keep your heat on MED-LOW, no higher
- Slice your cheese thinly, or shred it
- Cover it – Once you’ve flipped the sandwich over, cover the pan. This traps the heat in, surrounding the cheese and making it extra gooey
To me, this salami and pickle grilled cheese tastes very similar to the classic appetizer where salami slices are rolled up with cream cheese and pickles! I’ve always been a sucker for those flavors, and combining them in a classic comfort food truly made my day!
The cream cheese layer is optional… as some people realllllly don’t like the idea of cream cheese being anywhere near their grilled cheese sandwiches… but I really enjoy the extra layer of creaminess, plus the added nod to the salami and cream cheese appetizer flavors.
I really hope you all give these amazing Salami and Pickle Grilled Cheese sandwiches a try very soon… and don’t forget the Martin’s Old-Fashioned Real Butter Bread!!
Salami and Pickle Grilled Cheese
- 8 slices Martin's Old-Fashioned Real Butter Bread
- 12 oz thinly sliced Gruyere cheese - divided (3 oz per sandwich)
- 8-12 slices Genoa salami - 2-3 slices per sandwich
- 4 Tbsp cream cheese - divided (1 Tbsp per sandwich) - optional
- 12-16 Dill pickle slices - round hamburger chips are good)
- mayonnaise, for spreading - can also use butter if you prefer
- Lay dill pickle chips on paper towels to drain. Set aside.
- Divide cheese up into 4 equal portions, then take half of one portion and lay the slices on one piece of bread. Top with 2-3 slices of Genoa salami, then spread 1 Tbsp cream cheese over salami (if using cream cheese), and top with 3-4 dill pickle slices. Top with remaining half portion of cheese slices, then other piece of bread.
- Spread a bit of mayonnaise (or butter) on the top slices of bread.
- Heat a large non-stick or cast iron skillet over MED-LOW heat. Place prepared sandwich, mayonnaise side down, in skillet and cook, pressing down slightly with spatula (helps with better even browning and melting), for 3-4 minutes per side, or until golden brown.
- Spread mayonnaise on top piece of bread while in skillet, then flip sandwich.
- Cover skillet (even foil will help if you don't have a lid - I used a lid to a different pot that happened to fit), and cook 2-3 minutes, until cheese is melted and bottom bread is golden brown.
- Serve hot.
If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.
For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4