Title: Grilled Ham, Cheese, and Salami with Caper Relish
Categories: Italian, Ham, Cheese, Pickles, Sandwiches
Yield: 4 Servings
1/2 c Olive oil
3 tb White wine vinegar
1 lg Shallot; minced
4 ts Fresh oregano; minced
1 Rectangular 10 x 7 x 1-1/2"
- bread loaf (such as Ciabatta)
3 oz Provolone cheese; sliced
4 oz Italian Genoa salami; sliced
4 oz Black Forest ham; sliced
3 tb Brine cured green olives;
- pitted, finely chopped
3 tb Capers; chopped
3 tb Peperoncini; minced
3 tb Butter; room temperature
3 oz Teleme or Fontina cheese;
- grated (about 1 cup)
1 c Iceberg lettuce;
- thinly sliced
An Italian take on the Cuban sandwich called media noche ("middle of
the night").
Whisk first 4 ingredients in small bowl; season dressing with salt
and pepper. Cut top crust (about 1/3 inch) off bread and discard.
Cut bread horizontally in half. Arrange provolone cheese on cut
side of bottom half, covering completely. Top with layer of
salami, then ham. Mix olives, capers, and peperoncini in small
bowl; spread relish over ham. Press top half of bread, cut side
down, atop relish; spread with 1 1/2 tablespoons butter.
Heat heavy large skillet over medium heat 3 minutes. Place
sandwich, buttered side down, in skillet. Using another skillet,
press sandwich to compact slightly. Cook until golden, about 5
minutes. Spread top of sandwich with remaining 1 1/2 tablespoons
butter. Using large spatula, turn sandwich over. Press again with
second skillet. Cook until bottom is golden and cheese melts,
about 5 minutes. Transfer sandwich to work surface. Lift off bread
top; sprinkle with Teleme cheese, lettuce, and dressing. Press
bread top onto sandwich and cut into quarters.
