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Meaty, Rich, Buttery

Salami & Fontina Grilled Cheese

Full Flavor, Simple Ingredients



This recipe has just a few ingredients but a whole lot of flavor.

Laura Werlin

Meaty, Rich, Buttery

From Great Grilled Cheese by Laura Werlin

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

  • 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.