Makes 4 Servings

• 12 paper-thin slices of 2-inch diameter salami (about 1 ounce)
• 2 tablespoons olive oil 
• 8 slices olive bread, ¼ inch thick (or use a hearty Italian or sourdough bread) 
• 6 ounces Italian Fontina cheese, coarsely grated 
• Preheat a large nonstick pan over medium heat for 2 minutes. Add the salami and cook  until it begins to brown, 2 to 3 minutes. Turn and cook for about 3 minutes, or until the  slices have begun to shrink and turn golden brown. Transfer the salami to a plate. Wipe  skillet with a paper towel, but do not wash it. 

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.