I wish I came up with this sandwich recipe because it’s truly the most complicated-tasting sandwich I’ve had in a very long time. I think a sandwich is never enough for a meal during the day, but this Salume-inspired panini put together all my favorite tastes and textures in my mouth in one seating. I remember eating this for the first time and wondering why I paid $10 for it, but also rolling my eyes back after the first bite. There’s that soft brie that’s even better when melted; the hot and spicy salami for that depth and chewiness and then the sourness and crunchiness of the cornichons all held up by sturdy whole wheat bread. It’s not exactly the $10 Tropea sandwich that I love ordering from Salume here in New York City, but I think it’s a pretty close adaptation considering I spent $20 to make four of them in one week for both the beach and for lunch.
I bought the hot salami from Di Palo’s–just ask for one of the hanging saawsages from their ceiling and have them slice it so you don’t have to worry about the thinness of each piece. The Vermont brie was from my Holton Farms CSA and the whole wheat panini bread was from Whole Foods. I highly recommend good quality cornichons here because you definitely don’t want to miss out on the crunch. Add a jig of Tabasco sauce for extra spice and you’re good to go to spend the last few weekends of the summer on the beach.
I used my trustworthy iron grill press here, but if you don’t have one, pressing on it using a heavy lid that’s smaller than the skillet will do. Otherwise, find a small, clean brick and wrap it with foil for a do-it-yourself sandwich press.
a couple slices of Brie, rind removed
8 pieces of hot salami, thinly sliced
6 pieces of cornichons, halved
1 whole wheat panini bread, halved
a small knob of butter
1. Assemble your sandwich. On one half of the panini, lay out the Brie evenly. Top with the salami and then the cornichons. If you want it extra spicy, add a few jigs of Tabasco sauce. Cover with the other half of the panini.
2. Melt half of the butter in a large skillet and heat the panini. Press with an iron grill press. After about two minutes, turn the sandwich gently with a spatula, making sure the cornichons do not spill out. Add the rest of the butter and distribute it around the sandwich while it melts. Press again for another minute and remove to a chopping block. Let it rest before slicing in two and serving.