Smoked Gouda and Sopressata Grilled Cheese

Adapted from a recipe posted at Pithy and Cleaver.

• Ready In: 15 mins
• Serves: 2
• Yields: 2 sandwiches

Ingredients

• 6 -8  ounces focaccia bread
• 1⁄4-1⁄3 lb smoked gouda cheese, grated
• 2  teaspoons olive oil
• 8 -10  fresh sage leaves
• 10  slices  spicy  sopressata (thin slices) or 10  slices  spicy  salami (thin slices)

Directions

1. Cut focaccia in two to make two sandwiches. Cut each piece in half horizontally, and if the focaccia is thick, scrape out some of the interior crumb.
2. In a large heavy (cast-iron preferred) skillet, heat olive oil until it shimmers. Add sage leaves and fry, turning occasionally, until they darken and crisp. Remove to paper towel to drain.
3. Turn heat down to low. Place bottom halves of focaccia in skillet. Cover each piece with 1/4 of the cheese, then half the sopressata. Add sage leaves, then the remaining cheese (so each sandwich gets half the cheese). Add focaccia tops, cover and cook 5 minutes. Turn over carefully and cook until crisp and cheese is melted, about another 5 minutes.