by Laura Werlin. Makes 4 sandwiches.
Ingredients
- 12 paper-thin slices of 2-inch diameter salami (about 1 ounce)
- 8 slices olive bread, 1/4-inch thick (or use a hearty Italian or wheat bread)
- 2 tablespoons olive oil
- 6 ounces Italian Fontina cheese, coarsely grated
Directions
Preheat a large nonstick skillet 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.
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.
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 them firmly to flatten slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.
