The toastie you make standing at the stove at 10pm, and the one you make again tomorrow at lunch. Three Italian cheeses so it stretches, melts and tastes of something. Salami crisped first so the fat renders into the pan and the toastie cooks in it. Italian Chilli Crunch spread inside where it melts into the works. There is no elegant way to eat this. Good.
15 mins. Serves 2.
Ingredients
- 4 thick slices Sourdough
- 2 dessertspoons Plateit Italian Chilli Crunch
- 80g Mozzarella, grated and squeezed dry
- 80g Fontina, grated
- 20g Parmesan, finely grated
- 8 thin slices Salami, hot soppressata or Milano
- 2 tbsp Kewpie mayonnaise
- 20g Butter
Method
- Salami into a dry pan over medium heat, 30 seconds a side, until the edges cup and the fat runs. Out onto paper towel. Leave the fat in the pan.
- Spread 1 dessertspoon of Plateit Italian Chilli Crunch across the inside of each sandwich.
- Mozzarella and fontina piled on right to the edges, salami in the middle, parmesan over the top. Close them up.
- Mayonnaise on the outside of each slice. Yes, mayonnaise. It browns better than butter and argues less.
- Butter into the salami fat, pan on medium. Three to four mins a side, pressing gently, until deep gold and molten inside.
- Rest one minute so the cheese does not take the roof of your mouth. Halve on the diagonal. Obviously.
Do this: Squeeze the grated mozzarella in a clean tea towel first. Wet mozzarella steams the bread from the inside and you lose the crust you worked for.
Swap it: Provolone in place of the fontina goes sharper and stretches harder. Taleggio goes funkier. Both work.
