- 2 tablespoons unsalted butter, room temperature
- 4 slices sourdough or country-style bread
- 4-5 slices Calabrese salami
- 1 cup grated Pecorino Sardo PDO Dolce
- ½ cup sliced roasted red pepper
- 1 cup baby arugula
- ►Spread butter on one side of each bread slice. Take two slices and layer salami in an even layer over the unbuttered side. Top with an even layer of grated cheese (don’t skimp here!) and repeat with peppers. Top with remaining bread slices.
- ►Heat a large cast iron or nonstick skillet on medium heat. Place both sandwiches inside the pan, cover with a lid, and let cook for 2-3 minutes. Using a spatula, check to see if the bottom is golden and crispy. If not, give it another minute. Flip, lower heat to medium low, and cook for another minute or two or until bottom has browned and cheese has melted.
- ►Transfer sandwiches to a cutting board and allow to sit for a minute. Open each sandwich and distribute arugula evenly between the two. Cut in half and serve immediately.
Did you know?
The ancestors of Pecorino Sardo—Rosso Fino and Affumicato—were cheeses made from raw milk or milk heated with red-hot stones. Over the centuries, the characteristic production techniques have been refined as they spread throughout Sardinia, eventually becoming recognized officially with a PDO. Today, Pecorino Sardo is unanimously considered one of the emblems of excellence of its area of origin.
Sponsored by 3 Pecorini.