Categories: Sandwiches/Wraps
Ingredients
- 1/2 cup grated Gruyere
- Sourdough bread, sliced
- 1 large dill pickle, sliced crosswise 1/4" thick
- 6 thin slices of salami
- 1/2 cup grated Gruyere
- unsalted butter, room temp
Directions
-
Scatter cheese over a slice of bread. Top with pickles, salami and more cheese. Close sandwich with another slice of bread and spread top with butter. Heat a large skillet, preferably cast-iron, over medium-low. Place sandwich, buttered side down, in skillet. Spread top of bread with butter. Cook, pressing down on sandwich with a spatula to help cheese melt, until cheese is melted and bread is golden brown and crisp, about 3 minutes per side. Cut in half.