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Salami & Pickle Grilled Cheese

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8 slices sourdough bread
¼ cup butter
2 tablespoons Dijon mustard
6 (1-ounce) whole milk mozzarella cheese slices
6 (1-ounce) provolone cheese slices
8 ounces sliced COLUMBUS® Italian Dry Salami
½ cup pickle slices


  1. Spread butter on one side of each slice bread. On unbuttered side of 4 slices bread, spread mustard. Layer 1 ½ slices mozzarella cheese, 1 ½ slices provolone cheese, 2 ounces salami and 2 tablespoons pickle slices; top with remaining slices bread, butter-side-out.

  2. On griddle or in large skillet, cook each sandwich until browned on both sides and cheese is melted. Serve immediately.