Grilled Gouda, Salami, and Artichoke Sandwiches
photo by Linky
- Ready In:
- 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.
Questions & Replies
Got a question? Share it with the community!
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.
RECIPE SUBMITTED BY
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!