Italian Grilled Cheese Sandwich. What is this exactly? It’s grilled and it’s got cheese but that’s where the similarity to the old diner style grilled cheese ends. Grilled in olive oil and stuffed with your choice of cotto salami, prosciutto, or both with a meltingly soft slab of fontina and you’re ready to bite in so let’s get started:
What you need
- Fontina (or other soft cheese)
- Cotto Salami
- Olive Oil (preferably flavored)
About those ingredients
I like ciabatta but if you don’t have it a nice artisan sourdough will be good (if it has rosemary, even better!). The cheese should be a soft meltable variety and I love Fontina for that. The meat filling can be one or several cured Italian iterations of ham. I was able to get these at Target where they sell an assortment in a plastic shrink wrapped tray. If you’re not near a deli it’s an option.
The olive oil I used here is a flavored version called Gremolata. The flavors are garlic, parsley and lemon and using this oil really makes a difference. I get mine at Bella Nonnas, an olive oil store with locations in Natchitoches and Shreveport, Louisiana. Baton Rouge and New Orleans have similar stores or you can order it.
How to make it
It’s really easy. Heat a pan to medium and pour in a little olive oil. Lay the bread down in it, lay on the cheese and meats and top with the remaining piece of bread. Flip when brown and eat as quickly as possible with a side salad or some olive relish. It can be any kind but my sources in San Francisco give great reports about Wanda’s Olive Pepper Chow Chow so I’m linking it here. And a nice glass of white wine or lemonade.
- Ciabatta Bread
- Fontina Cheese
- Olive oil
- Heat a pan to medium and brush the bottom with a thin layer of olive oil.
- Place one slice of bread in the oiled pan and put the cheese and meats on top.
- Place the other slice of bread over it and grill each side until brown.
- Serve immediately.
Need a side salad? Try:
Try the Sensation Salad featured here or the Orange Arugula Salad. Both great!
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