Pumpernickel Grilled Cheese with Salami and Tait Farms Fig & Olive Relish
For my contribution to National Grilled month I’ve chosen some hearty cheeses and condiments to pair with delicious (if difficult to photograph) pumpernickel from Hudson Bread.
What you’ll need:
- 1/4 lb Ermesenda — a sort of smooth but earthy Catalan Raclette (French Raclette would work, too)
- 1/4 Tomme de Berger — a smooth sheep/goat mix (Abbaye de Belloc would make a great substitute)
- 3 Slices Petit Jesu Salami from Salumeria Biellese (other Biellese salami would be fine, too)
- 2 tsp Fig & Olive Relish from Tait Farms
- Grate the two cheeses and mix them until they’re together in a kind of cheesy snow. The sweetness of the sheep’s milk cheese will balance the earthiness of the heartier mountain cheese.
- Roughly cut the Salmui into ribbons. Just fine enough not to clump up.
- Schmear a little bit of the fig and olive relish on each slice of bread. It’s fairly peppery so it will act as a nice balance to the creamy cheeses.
- Top each side with the cheese mixture. Sprinkle your Salumi ribbons on top of that. Carefully place one slice of bread on the other.
- Put a little olive oil on each side and transfer to a pan.
- Cook until the cheese is evenly melted and the bread is nice and crisp. Since you’re using darker bread this might require a little closer attention as the bread won’t change color.
Happy National Grilled Cheese Day! Stay tuned for even more Grilled Cheese Goodness next week!