Prep 15 mins
Cook 5 mins
This is great as a lunch entree or as an hors d'oeuvre.
- 1⁄4 cup gouda cheese, finely chopped
- 2 tablespoons genoa salami, finely chopped
- 3 tablespoons marinated artichoke hearts, drained and finely chopped
- 4 slices white bread, country style, crusts removed
- 2 tablespoons unsalted butter
- In a small bowl, combine the Gouda, salami, and artichoke hearts. Divide the mixture between 2 slices of bread, spreading evenly to cover bread. Top with remaining bread slices and gently press together to seal in filling.
- In skillet, melt 1 T. butter over medium heat. Cook sandwiches for 1 minute or until golden. Remove and add 1 T. butter.
- Flip sandwiches and cook for 1 minute more, or until golden, pressing with spaulta slightly.
- Remove sandwiches and cut each into 4 sticks.
We enjoyed this for an absolutely delicious brunch. I am not sure what genoa salami is and we had some really flavoursome shoulder leg ham on hand so I used that. I used slices of crusty Italian ciabatta, and also added a slice of roasted red pepper from my Greek delicatessen (roasted in olive oil with garlic) in each sandwich. I chopped the ham and artichokes and combined them and also added some chopped fresh basil and a few grindings of black pepper but I left the ham and red pepper in slices large enough to cover the slices of bread. And I left my crusts on: less elegant no doubt, but I love really crusty crusts. This is a sandwich which I know that we will enjoy again and again. Thanks for sharing this recipe, Jackie. Next time I make this, I'm going to add some finely chopped apple in with the artichokes and cheese. Made for the Please Review My Recipe tag game.