Grilled cheese sandwiches are a favorite lunchtime treat, however when you spruce them up with a slice of heirloom tomato and some crispy salami — they become an anytime meal. Heirloom tomatoes are summer’s best fruit in my opinion. I know there are so many great choices right now and many of them rank second in line to heirloom tomatoes; like peaches, nectarines and blackberries. Yet, good quality heirloom tomatoes have such a special place during summer, and that happens to be in 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 for the salami part of this sandwich — 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 in not only the cheese (baby swiss is my preference), and in this recipe an heirloom tomato, 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 even dinner – don’t forget the pickle on the side.
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
- Slice bread and tomato.
- 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.
- 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.
- 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.
- Flip and cook for 3 minutes. Remove and place on cutting board. Slice and serve with dill pickle. Enjoy!