Best Grilled Salami And Cheese Sandwiches Recipes

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GRILLED SALAMI AND CHEESE



Grilled Salami and Cheese image

Make and share this Grilled Salami and Cheese recipe from Food.com.

Provided by Kana K.

Categories     Lunch/Snacks

Time 13m

Yield 1 serving(s)

Number Of Ingredients 5

2 slices bread, not more than 1/2 inch thick
1 -2 slice American cheese
4 -8 slices beef salami, thin
1 1/2 tablespoons butter, softened
cooking oil

Steps:

  • Thinly spread one side of each bread slice with butter.
  • Prepare the salami by taking 2-3 slices and rolling them up like a cigar, slice as you would cut bread and you get salami strings, use your fingers to break apart as you put on the sandwich (this will help you avoid the molten hot lave slice that will burn your chin on the first bite and put you in recovery for a week) or just chop it up ;-)
  • Top with American cheese and place the top piece of bread.
  • Using a pan over medium heat, squirt a little cooking oil and place sandwich in pan giving it a little circular motion to evenly spread the oil and butter.
  • Cook until golden brown checking the underside with a spatula from time to time.
  • Flip the sandwich and push down gently on the bread with spatula, cover and cook an addition minute or so.
  • Slide it out, slice it up, enjoy.

Nutrition Facts : Calories 332.7, Fat 22.4, SaturatedFat 13.5, Cholesterol 54.9, Sodium 544.8, Carbohydrate 26.5, Fiber 1.2, Sugar 2.2, Protein 6.8

HOT SALAMI SANDWICHES



Hot Salami Sandwiches image

Hot Salami & Cheese Sandwiches made with fresh kalamata olive bread, dijon mustard, dry salami, and cheese..lots of tasty, ooey, gooey cheese.

Provided by Amy Desrosiers

Categories     Lunch

Time 10m

Number Of Ingredients 4

8 slices Kalamata Olive Bread (ciabatta bread will also work)
12 slices salami
6 ounces assorted Heluva Good! Cheese (*Sharp Cheddar, Extra Sharp Cheddar & Jalepeno Jack cheese)
2 tablespoons honey dijon mustard

Steps:

  • Heat a toaster oven or oven to 350 degrees Fahrenheit.
  • Spread a generous layer of mustard over 4 slices of bread.
  • Line the dry halves of bread with 3 slices of salami, and 4 slices of assorted cheeses.Cover sandwiches and place on a baking sheetToast for 5 minutes or until cheese is melty and bubblyServe hot with some chips.
  • Put sandwiches together and place them on baking sheet or buttered griddle. Toast or bake for 5 minutes or until cheese is melty and bubbly.
  • Serve hot with some chips and a deli style pickle.

Nutrition Facts : ServingSize 1 sandwich, Calories 480 kcal, Carbohydrate 34 g, Protein 21 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 67 mg, Sodium 1328 mg, Fiber 1 g, Sugar 4 g

GRILLED SALAMI AND CHEESE SANDWICH



Grilled Salami and Cheese Sandwich image

I always order this sandwich when I go to a deli in the 'burbs. Luckily, I don't go there too often because I doubt if it is diet friendly. ;)

Provided by Chicagopm

Categories     Lunch/Snacks

Time 15m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 4

2 slices rye bread
4 -6 slices kosher salami, thinly sliced
2 slices American cheese (cheddar may also be used)
1 teaspoon butter

Steps:

  • Fry salami until fat has rendered (I like mine a little burnt around the edges). Note: it's a good idea to make a cut in the salami slices so that they'll lay flatter after they're cooked.
  • Drain salami on paper towels.
  • Spread butter on one side of each slice of bread.
  • Place one slice of cheese on unbuttered side of bread.
  • Top with fried salami slices.
  • Top salami with remaining slice of cheese.
  • Place unbutter side of remaining slice of bread on top of the cheese.
  • Heat frying pan to low/medium heat.
  • Place sandwich in pan and cook until golden brown.
  • Flip sandwich and repeat with the other side.

Nutrition Facts : Calories 340.1, Fat 16.3, SaturatedFat 9.3, Cholesterol 37.3, Sodium 860.2, Carbohydrate 34.5, Fiber 3.7, Sugar 2.5, Protein 13.8

DELICIOUS SALAMI & PROVOLONE GRILL CHEESE SANDWICH



Delicious Salami & Provolone Grill Cheese Sandwich image

This is a delicious grill cheese sandwich! It is so easy and is visually delightful! My family just couldn't get enough! The bread gives it such a wonderful flavor. Couldn't really taste the baby spinach but I still like knowing its in there. I paired it with a Greek pasta salad and for desert, Peach Dumplings with Vanilla Greek...

Provided by Tammy T

Categories     Sandwiches

Time 20m

Number Of Ingredients 6

***i had to quadruple this recipe***
4 slices jewish rye bread with caraway seeds
butter
8 slices (hard salami), four slices each sandwich
4 slices provolone cheese, two on each sandwich
baby spinach, enough to cover each sandwich

Steps:

  • 1. Butter one side of the 4 pieces of bread. I put them on a paper plate as the buttered side will be laying down on the plate to fill it.
  • 2. On two of the slices, layer the two slices of cheese on each. Then the 4 slices of the hard salami on each, then the baby spinach to cover - use as much as you like of the spinach leaves. Cover each slice with the other slice of bread, buttered side out.
  • 3. Put a frying pan on medium-high heat and grill until golden brown on each side. Be careful as it is really hot right off the grill. Enjoy!!

SALAMI AND PICKLE GRILLED CHEESE



Salami and Pickle Grilled Cheese image

This sandwich can be lunch, a snack, or a late-night thing. Eat it with potato chips and lemonade; it's also great with a simple green salad for dinner.

Provided by Susan Regis

Categories     Bon Appétit     Sandwich     Cheese     Swiss Cheese     Sausage     Pickles     Lunch     Cheese Week

Yield Serves 4

Number Of Ingredients 5

12 ounces Gruyère, Swiss cheese, or sharp cheddar, sliced, divided
8 slices sourdough bread
6 dill pickles, sliced crosswise 1/4-inch thick
6 ounces thinly sliced salami, such as Genoa
6 tablespoons unsalted butter, room temperature

Steps:

  • Divide half of cheese among 4 slices of bread. Top with pickles, salami, and remaining cheese. Close sandwiches and spread half of butter evenly over top of bread slices.
  • Heat a large skillet, preferably cast iron, over medium-low heat. Place sandwiches, buttered side down, in skillet. Spread remaining butter over top of bread. Cook, pressing down with a spatula to encourage melting and turning once, until cheese is melted and bread is golden brown and crisp, 5-7 minutes.

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES



Festival-Style Grilled Italian Sausage Sandwiches image

These delicious grilled sausage sandwiches are my attempt to duplicate the ones I ate when I was growing up and attended Italian street festivals in the North End of Boston. They come together really quickly, and make a great summer lunch. Choose hot or mild sausages as you prefer.

Provided by carina

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 7

4 (4 ounce) links hot Italian sausage
1 red bell pepper, halved and seeded
1 small onion, peeled and cut in half crosswise
2 teaspoons olive oil
salt and pepper to taste
1 tablespoon olive oil
4 (6 inch) sandwich rolls, split and toasted

Steps:

  • Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
  • Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
  • Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
  • Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

Nutrition Facts : Calories 631 calories, Carbohydrate 56.2 g, Cholesterol 60.6 mg, Fat 33.7 g, Fiber 4 g, Protein 27 g, SaturatedFat 10.2 g, Sodium 1258.1 mg, Sugar 6.6 g

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