Salami and Pickle Grilled Cheese Sandwich
A crispy-exterior, melty grilled cheese with savory salami and tangy dill pickle planks. The combination of salty cured meat, creamy American cheese, and briny pickles creates a bold, satisfying sandwich that appeals to anyone craving comfort food with a flavor twist. Perfect for quick lunch or casual dinner.
Ingredients
- 8 slices Texas toast breadbrioche, sourdough, or white bread1:1grain
alters crust structure
- ¼ cup Land O Lakes Butter with Canola Oil
- 12 3/4-ounce slices Land O Lakes Deli American cheese
- 16 slices salami
- 8 planks dill pickledill pickle chips or bread-and-butter pickles1:1vegetableadds dairy
changes texture slightly
Instructions
- 1
Spread one side of each bread slice with butter and canola oil mixture, about 1 1/2 teaspoons per slice.
- 2
Layer bread buttered-side down with cheese, salami, pickle planks, and more cheese. Top with second bread slice buttered-side up.
- 3
Heat skillet or griddle over medium heat.
- 4
Cook 2 sandwiches at a time, turning once, until golden brown and cheese melts.
Tips
Butter the outside surfaces only, not between layers, to prevent grease buildup and achieve crisp, golden bread.
Use medium heat consistently. High heat browns bread too fast before cheese melts; low heat yields pale, soft results.
Good to Know
Wrap leftover sandwich in foil or parchment; refrigerate up to 2 days. Reheat in skillet over medium-low heat until cheese softens.
Assemble sandwiches (buttered, filled, ready to cook) up to 4 hours ahead. Wrap individually and refrigerate. Cook from cold, adding 2-3 minutes.
Serve immediately while cheese is melted and bread is warm. Pair with tomato soup, coleslaw, or potato chips.
Common Mistakes
Overheat to avoid bread charring before cheese melts.
Spread butter only on outside bread surfaces to avoid greasy, soggy interiors.
Use medium heat consistently to avoid uneven browning and cold cheese centers.
Substitutions
Dairy-Free Swaps
standard substitute
General Alternatives
changes texture slightly
alters crust structure
FAQ
Can I make these ahead and freeze?
Assemble uncooked sandwiches, wrap tightly in plastic wrap and foil, freeze up to 1 month. Cook from frozen, adding 4-5 minutes and watching heat carefully to prevent burning.
What if I don't have a griddle?
A regular 10-12 inch skillet works equally well. Cook 1 sandwich at a time if the skillet is smaller, or stack 2 sandwiches if space allows and manage heat carefully.
How long do cooked sandwiches stay fresh?
Best eaten immediately. Refrigerate leftovers in an airtight container up to 2 days. The bread will soften, but reheating in a skillet briefly restores texture.