Heirloom Tomato and Crispy Salami Grilled Cheese Sandwiches – Recipe!

Grilled cheese sandwiches are a favorite lunchtime or dinner treat, especially when it’s hot outside and you want to avoid heating up the kitchen.  These Heirloom Tomato and Crispy Salami Grilled Cheese Sandwiches are super simple to make and cheesy tomatoey good.

Heirloom tomatoes are one of summer’s best fruits along with peaches, nectarines and all kinds of fresh berries.  Yet, good quality heirloom tomatoes has such a special place during summer, and that happens to be in any sandwiche and especially a grilled cheese sandwich.

Start with good bread, something rustic, and then a plump ripe heirloom tomato ready for slicing.  Heirloom varieties are grown from ancient or older seeds that have been around for decades and produce the most luscious fruit.  They’re definitely worth the higher price tag and taste as good as gold.  As the salami part — I crisped it up in a skillet and used the remaining oil in the pan to cook the grilled cheese — no butter needed.  The other secret to a good grilled cheese is not only the cheese (baby Swiss is my preference), but good mayonnaise to spread on both sides of the bread.  Mayonnaise creates the most magical crust without it tasting greasy – try it, it’s delicious.  Slice these sandwiches up for brunch, lunch or dinner – don’t forget the pickle on the side.

Ingredients

4 slices rustic bread

1 large heirloom tomato

12 slices salami, any variety

8-12 slices baby swiss, cheddar or jack cheese

1/3 cup good mayonnaise

sliced dill pickles, optional

(Serves 4)

To Prepare:

1. Slice bread and tomato.
2. In an iron skillet, add salami and cook until crispy on both sides, about 4 minutes.  Remove and place on paper towel lined plate, reserve.
3. Spread bread with mayonnaise.  Layer 1-2 slices swiss cheese on one side of bread, and 2-3 slices tomato.  Top with 3 slices salami and another slice of cheese.  Place bread on top and spread with mayonnaise.
4. In same skillet as you cooked salami over medium heat, add sandwich – mayonnaise side down and spread bread facing up with mayonnaise.  Place lid on top of skillet and cook for 3-4 minutes.  Check sandwich during cooking so it doesn’t burn.
5. Flip and cook for 3 minutes.  Remove and place on cutting board.  Slice and serve with dill pickle.  Enjoy!