Diablo Salami Grilled Cheese with Pickled Onion
Grilled cheese is simple - which is why it's so delicious (and easy!) to make it "grown up."
The diablo salami grilled cheese, though, makes your lunch so much more than what mom used to make. Mozzarella melts down over the salami, while the bread turns crisp and golden. This Porcellino salami brings tons of bold flavor, and the pickled onions give the sandwich a bright, sharp bite that keeps your mouth watering.
It’s rich, crisp, melty, and just spicy enough to make you want another bite. Then maybe another sandwich.
Ingredients
For the Sandwich
4 slices sourdough bread
3 ounces Porcellino Diablo salami
4 slices provolone or mozzarella
2 tablespoons butter
For Pickled Onion
1/2 red onion, thinly sliced
1/4 cup red wine vinegar
1 tablespoon sugar
pinch of salt
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Instructions
Combine onion, vinegar, sugar, and salt. Let sit for at least 10 minutes.
Butter one side of each slice of bread.
Layer the cheese, the salami, and pickled onions between slices.
Cook in a pan over medium heat until golden brown on both sides and cheese is melted.
Slice and serve immediately.
Chef Notes
As with most grilled cheese sandwiches, keep the heat on medium, not high. You want the cheese to crisp up - not burn.
Follow the pickling of your onions as close as possible on this one - you want them to be bitter and "sharp," so to speak, not sweet.
Substitutions & Tips
Simple, but use whatever cheese floats your boat. Cheddar doesn't quite fit the flavor as well, but does fine if you really want it.
Add a touch of Dijon mustard for a little added kick, or another layer of some acidity (don't use yellow mustard on this one).
Serving & Storage
Slice and serve hot right out of the pan.
And of course, butter-soaked sandwiches don't really keep. They get soggy, so this one's best kept fresh made.
Published
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