This recipe has just a few ingredients but a whole lot of flavor. Best of all, those ingredients love Tempranillo. A Crianza or Cosecha will bring just the right amount of fruit and earth to balance the meaty salami, briny olives in the bread, and rich, buttery cheese. As for the olive bread, it’s worth going the extra mile to seek it out. If you can’t find it, use Italian bread and add ¼ cup chopped black olives to the sandwich filling. That’ll work just fine.
Makes 4 Servings
To assemble: Brush one side of each slice of bread with the oil. Place 4 slices on your work surface oiled side down. Distribute the cheese evenly over the 4 slices followed by the salami. Place with remaining 4 bread slices on top, oiled side up.
To cook: Heat the same skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing each firmly to flatten slightly. Cook for 1 minute or
until the undersides are golden brown. Turn the sandwiches again, press with the spatula, cook for 30 seconds, or until the cheese has melted completely. Let sit for 2 to 3 minutes, cut, and serve with your favorite Ribera del Duero Tempranillo.
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