Ingredients:

  • 113g Genovese or Hard Salami, thinly sliced
  • 60g Sharp Provolone or Havarti cheese
  • 80g Sourdough or Thick-cut Italian bread
  • 14g Unsalted butter, softened
  • 5g Dijon mustard
  • 3 pepperoncini rings
  • 5g pickled red onions
  • 1 pinch dried oregano

Instructions:

  1. Place the 113g of salami slices in a cold skillet.
  2. Turn the heat to medium and cook for about 2 minutes until the edges are slightly ruffled and crispy.
  3. Remove the salami to a paper towel. Wipe the excess grease from the pan, leaving just a thin film.
  4. Spread 14g of softened butter on one side of each 80g sourdough slice.
  5. Place one slice of bread, butter side down, in the skillet. Spread 5g of Dijon mustard on the top side.
  6. Place one 30g slice of cheese, followed by the seared salami, pepperoncini, pickled onions, and the pinch of oregano.
  7. Add the remaining cheese slice and the second piece of bread, butter side up.
  8. Cook for 3 minutes, using a heavy press, until the bottom is deep gold and audible when scraped.
  9. Flip the sandwich and cook for another 2 minutes until the cheese is visibly oozing from the sides.
  10. Let it sit for 60 seconds on a cutting board.