A very special thank you to San Luis Sourdough® breads for sponsoring this recipe. As always, all opinions are my own!
I guess it makes sense when you think about it, when grocery shopping we all tend to buy things we’re familiar with week and and week out. I know one of my favorite snacks is some Italian Dry Salame with sliced pepper jack cheese. It’s seriously the best.
Now, my daughter RiRi loves bread. She will grab a slice of sourdough bread and just eat it like that. No toasting or adding anything. Mr. Harris loves his sandwiches, especially with horseradish mustard and pepperoncinis. This sandwich combines all of our favorites into something truly delicious.
I think Pepper Jack cheese has to be my favorite cheese. It’s tasty with a kick and it melts so well. It’s a great all around cheese and it adds so much to any recipe that it’s a part of. For this sandwich I just started adding what I thought would sound good. I love a good grilled cheese, but this isn’t quite a grilled cheese. There’s a lot of other ingredients in there, and I didn’t quite cook the sandwich long enough to where the cheese was completely soft. Just enough to get that delicious sourdough bread golden and the cheese to warm up a bit and soften. Let’s call this a sourdough melt, I think that suits it.
I had this container full of “power greens” which is baby spinach and baby kale combined. I thought it would be a great addition, but you could use any greens really, it’s up to you. I wouldn’t skip the basil, though. It really added to the salame and cheese flavors, everything complimented one another so well!
In addition to the salame, Pepper Jack cheese, basil and power greens, I also added some thinly sliced tomatoes seasoned with a bit of salt and pepper and some deli sliced pepperoncinis for a nice kick. The inside of the sandwich bread is spread thinly with a horseradish mustard. It’s quite the combination and the flavor is definitely not lacking.
Of course I used a classic bread from the San Luis Sourdough® bread line, the sliced sourdough bread round. I think sourdough is one of the best breads to use when making a warm, buttery sandwich. The texture is just so perfect paired with a bit of butter to get a gorgeous golden crust, and because it’s sourdough it’s a bit more durable than other sandwich breads. It’s my go-to.
What I love about San Luis Sourdough® bread is that it’s an authentic sourdough, right down to the 30 hour slow bake process. It’s everything you could want in your sourdough bread, right down to the crisp flavor and bubble crust. With natural, unprocessed ingredients that are easy to pronounce and no preservatives, all of the San Luis Sourdough® breads are Non-GMO Project Verified*. The Sourdough Deli Bread has a truly authentic sourdough taste with the traditional bubbling, flavorful crust. It’s perfect for sandwiches and toast!
- 2 slices San Luis Sourdough® Bread
- 2 teaspoons horseradish mustard
- 1-2 oz Pepper Jack Cheese
- power greens (baby spinach and baby kale)
- Italian Dry Salame
- 4 thin slices hot house tomatoes
- salt and pepper
- 2 basil leaves, shredded
- 2 tablespoons deli sliced golden greek pepperoncini
- 1 tablespoons butter (divided)
Top with pepperoncinis, then add the other slice of bread on top. Melt half of the butter in a cast iron skillet on medium/low heat. Once butter has melted, add the sandwich and allow to cook until golden. Try not to press sandwich too hard together, you want to see all the layers still.
What would you make on you Sourdough Bread?
*What does it mean to be Non-GMO Project Verified?
The Non-GMO Project offers North America’s only independent verification for products made according to rigorous best practices for GMO avoidance. For more information, visit the Non-GMO Project website: nongmoproject.org