Grilled Gouda, Salami, and Artichoke Sandwiches

"This is great as a lunch entree or as an hors d'oeuvre."
photo by Linky photo by Linky
photo by Linky
photo by Lavender Lynn photo by Lavender Lynn
Ready In:


  • 14 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

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  1. Lavender Lynn
    Loved this sandwich. Flavors go so well together. Easy to make.
  2. LifeIsGood
    Excellent! This was so tasty. I'm already wanting more! The flavor combination was wonderful. I was worried that the sandwich wouldn't hold together but it did. I can't wait to make another one. Thank you!
  3. Linky
    I loved all these ingredients and made it on my panini press, omitting the butter. Next time, I'll layer the cheese, sausage and artichokes instead of mixing them up together.
  4. bluemoon downunder
    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.


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!!
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