Grilled Ham, Cheese, and Salami with Caper Relish

4.2(26)

An Italian take on the Cuban sandwich called _media noche_ ("middle of the night").

by Epicurious·published 2004-08-20

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Servings

Makes 4 servings

Total time

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Ingredients (14)

serves

1/2 cup olive oilolive-oil
3 tablespoons white wine vinegarwhite-wine-vinegar
1 large shallot, mincedshallot
4 teaspoons minced fresh oreganooregano
1 rectangular 10x7x1 1/2-inch bread loaf (such as ciabatta)
3 ounces sliced provolone cheeseprovolone
4 ounces sliced Italian Genoa salamisalami
4 ounces sliced Black Forest hamblack-forest-ham
3 tablespoons finely chopped pitted brine-cured green olives
3 tablespoons capers, choppedcapers
3 tablespoons minced peperoncini
3 tablespoons butter, room temperaturebutter
3 ounces Teleme or Fontina cheese, grated (about 1 cup)
1 cup thinly sliced iceberg lettucelettuce

Instructions (4 steps)

01Whisk first 4 ingredients in small bowl; season dressing with salt and pepper.
02Cut top crust (about 1/3 inch) off bread and discard. Cut bread horizontally in half. Arrange provolone cheese on cut side of bottom half, covering completely. Top with layer of salami, then ham. Mix olives, capers, and peperoncini in small bowl; spread relish over ham. Press top half of bread, cut side down, atop relish; spread with 1 1/2 tablespoons butter.

03Heat heavy large skillet over medium heat 3 minutes. Place sandwich, buttered side down, in skillet. Using another skillet, press sandwich to compact slightly. Cook until golden, about 5 minutes. Spread top of sandwich with remaining 1 1/2 tablespoons butter. Using large spatula, turn sandwich over. Press again with second skillet. Cook until bottom is golden and cheese melts, about 5 minutes.

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Not rich — missing servings, total time, or calories.