More Salami and Cheese Than Needed
1 large skillet
2 Tbsp butter
1 large beefsteak tomato – sliced
2 slices rye or wheat bread
8 slices salami
2 Tbsp Dijon mustard
In a large skillet over “High” heat, melt 2 tablespoons of butter and then fry 1 sliced beefsteak tomato. Fry the tomato slices for about 2 minutes and then remove the tomato slices from the skillet. Next, toast 2 slices of rye or wheat bread in the skillet. Leave the toast in the skillet and layer 8 slices of salami evenly on the toast and then layer the tomato slices evenly over the salami. Lastly, spread 2 tablespoons of Dijon mustard over the tomato slices and then sprinkle 2 cups of shredded cheese over the layered ingredients. Carefully flip one side of the sandwich on top of the other side. Press the sandwich down and let the cheese melt. Flip the sandwich over to aid the cheese-melting process.