Saturday, September 3, 2016

Salami and Pickle Grilled Cheese

Summer Is Over! You have started another semester, but now you have moved off-campus...on your own, or maybe, sharing an apartment with others--woohoo--finally! That said, one of the biggest revelations to most "newly-independent-living-alone-young-adults" is realizing all the crap that mom took care of: laundry, groceries, errands, bills, meals, snacks, and having toilet paper in the house...at all times!



No different when it comes to having food in the fridge! If you are new to this, and living on typical college budget, I suspect sandwiches will be one of your go-to-meals most days when you are busy, going to classes, and taking a lunch with you--just realize the options are endless--far beyond Grilled Cheese Sandwiches (Grilled PB & J or Classic Grilled Cheese)!  

Start with the best ingredients you can afford and learn to make some incredible flavor boosters, like spreads, hot sauces, tricked-out condiments--this alone will change the way you feel about eating them day after day!


This week's focus will be about making the most of 'the sandwich', and today's post will elevate your grilled cheese to another mouth-watering level packed with flavor and a touch of spice! Warm, buttery, salty, and full of crunch--do not be quick to judge and do not let the pickle dissuade you from trying this incredible flavor combination!

(Adapted from Bon Appetit Magazine Sept 2016 in BA Kitchen section which featured Best New Restaurant nominees and one of their go-to-meals at home--this recipe is from Chef Susan Regis)

Salami and Pickle Grilled Cheese

Equipment:
Simple non-stick skillet

Ingredients:
Nance's Original Sharp & Creamy Mustard (or Hot & Sweet version)
Fresh crusty bread--sourdough, Italian, or freshly baked Rye with caraway seeds
Butter, softened
Salami, thinly slice--Genoa or Pepper-crusted Salami
1/2 cup Gruyere, Swiss or Cheddar Cheese, grated
1-2 length-wise Dill pickle slices, 1/4" thick
Instructions:
1. Wash your hands.
2. Spread softened butter on outsides of each bread slice for the sandwich.
3. Heat skillet over medium-heat with 1/2 tsp butter.
4. Place buttered-side of bread face-down in skillet and spread open side with mustard.


5. Scatter 1/4 cup grated cheese.
6. Layer 3-4 thinly sliced salami pieces.
7. Add the pickle.
8. Sprinkle with remaining 1/4 cup cheese.
9. Place the second slice of bread with non-buttered side on top of the ingredients.


10. In the interim, the bottom slice of bread should be golden brown with the cheese beginning to ooze and soften.
11. Carefully, flip the whole sandwich onto the other buttered-side of bread until it becomes golden brown.



Add a salad.
Sit down to something different! 



Eat better!
Enjoy!


Next up this week...
Open-Face Sandwich options--awesome way to try a multitude of flavor combinations without eating mostly bread!