Ingredients:

  • 4 thick slices Sourdough bread
  • 3 tbsp Salted Butter, softened
  • 6 oz Genoa Salami, thinly sliced
  • 2 oz Gruyère Cheese, freshly grated
  • 2 oz Sharp White Cheddar, freshly grated
  • 1 tbsp Cream Cheese
  • 2 tsp Dijon Mustard
  • 1 tbsp Hot Honey
  • 6 Cornichons

Instructions:

  1. Prep the spread. In a small bowl, mix the 1 tbsp cream cheese with 2 tsp Dijon mustard until smooth.
  2. Sizzle the meat. Place the 6 oz of Genoa salami in a large skillet over medium heat. Cook 2-3 minutes until the edges are ruffled and crispy.
  3. Drain and dry. Move the salami to a paper towel lined plate. Removing the excess rendered fat prevents the sandwich from becoming soggy.
  4. Butter the exterior. Spread the 3 tbsp of softened salted butter generously on one side of each sourdough slice.
  5. Build the base. Turn the bread over (butter side down) and spread the cream cheese/mustard mixture on the dry side of two slices.
  6. Layer the cheeses. Divide the 2 oz of grated Gruyère and 2 oz of sharp white cheddar evenly across the two prepared slices.
  7. Add the star. Pile the crispy salami on top of the cheese, then drizzle with the 1 tbsp of hot honey.
  8. The final crunch. Place the 6 sliced cornichons over the honey and top with the remaining bread slices, butter side up.
  9. The Golden Toast. Place sandwiches in the skillet over medium low heat. Cook 4 minutes per side until the bread is a deep mahogany brown.
  10. The Rest. Let the sandwiches sit for 1 minute before slicing.