ITALIAN SALAME & GRILLED CHEESE SANDWICH APPETIZER
words by Celeste Leal :: images by Frankie Leal
My first thought when I heard Chef Bill was going to show us a recipe for a grilled cheese sandwich was, “Ooh this is going to be good!” Of course my taste buds were not disappointed. But instead of making a main course, the grilled cheese was presented as an appetizer. I thought, “What a great idea!” Then, when he topped it off with balsamic glaze I was taken to a whole ‘nother level of grilled cheese sandwich goodness. You too will not be disappointed. Enjoy!
1 loaf Ciabatta Bread (1/4 inch Slices)
1 pkg Provolone Cheese (sliced)
1pkg Italian Meat of choice (calabrese, dry salami, prosciutto, etc.)
2 Tbsp Butter (melted)
2 Tbsp Olive Oil (added to melted butter)
Heat a griddle or pan to medium heat. Assemble sandwiches, brush both sides of bread with olive oil and butter mixture then grill until cheese is melted and bread is golden. Drizzle with balsamic glaze and serve.
This recipe can be done with larger bread, extra filling and served as a full size sandwich or entree. Also, I added a couple dashes of ‘Italian Supreme,’ a blend of spices from McCormick, to the butter/olive oil mixture to give the bread some added flavor.