If you haven’t noticed by now, I have a deep love for cheese. In almost any form, but I have a definite soft spot for mac and cheese and grilled cheese, or any food that make cheese the star. The other night I made a genoa salami panini with manchego and pepperoncini. I always wondered what the difference was between a grilled cheese and panini. From what I could find on the web, which wasn’t very clear, is that a panini is typically make on a nontraditional bread and is gilled. Not unlike a grilled cheese which these days you can use just about any bread you can dream up. The only other difference was that the panini is usually pressed thin with a panini maker or with another pan if you’re going the more diy route. For the sake of this post, I’m going to call my sandwich a genoa salami panini with manchego and pepperoncini. And what did I use as non-conventional bread? Left over brioche buns from hamburgers I made a week before.
And by the way, the cheese was left over too. I made a cheese board a few days before and basically used whatever was left. There was mostly monchego, but I also added a little brie and cheddar. For a little kick I added thinly sliced pepperoncini. I had three buns left and quickly make them in a sauté pan with a pot on top of the sandwiches to press them and make them flat. They were so delicious. Let me say that again. So. Delicious. There was so much flavor bursting from the salami panini with manchego and pepperoncini that my bf and I fought over the last sandwich. I think we were supposed to share the last one, but it became an 80/20 split 😊 This salami panini with manchego and pepperoncini is definitely going into rotation.
salami panini with manchego and pepperoncini
- 4 hamburger buns
- 6 – 8 ounces manchego cheese (sliced thin or your favorite cheese)
- 12 slices of genoa salami
- 4-6 pepperoncini peppers sliced thin
- Olive oil for the pan
Heat a large skillet or gilled pan to medium. Add enough olive oil to lightly coat the pan. Place four half of the hamburger buns (the inside of the bun should face the pan) in the pan. Add a layer of cheese to cover the bread. Place about 4 slices of genoa salami on each bun half, then sliced pepperoncini (as much as desired), then layer with more cheese. I like to cover with a lid while the cheese is melting. Once the cheese is melted on the bottom and you can see it melting on top, add the other bun half, and top with a heavy pot or simply press firmly with a spatula to flatten. Continue to cook until the cheese is melted and the bun is golden brown. Cool slightly before cutting.