Giardiniera Grilled Cheese

This Giardiniera Grilled Cheese with thinly sliced salami and melty mozzarella is pickly, a little spicy and a great way to level up a classic grilled cheese.

This Giardiniera Grilled Cheese is the ultimate sweet-spicy, melty bite. Layers of thinly sliced salami and mozzarella melt together into that perfectly gooey pull, while a generous spoonful of giardiniera adds tangy crunch and just the right kick of heat.

Grilled until golden and crisp on the outside, the salty salami and creamy mozzarella balance beautifully with the bright, pickled veggies. It’s bold, flavorful, and anything but your average grilled cheese — the kind of sandwich that steals the spotlight at lunch or game day.

Tips for the Best Texture

• Use low-moisture mozzarella for the ultimate melt without excess liquid.
• Drain the giardiniera well — this is key.
• Cook on medium-low so the cheese melts before the bread over-browns.

Additional Adds

I used Ayoh Hot giardiniera mayo which really leveled this sandwich up and gave it a little heat. If you can’t get your hands on that, regular mayo is also great on this.

• Sandwiches

Giardiniera Grilled Cheese

This Giardiniera Grilled Cheese with thinly sliced salami and melty mozzarella is pickly, a little spicy and a great way to level up a classic grilled cheese.

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Ingredients

Serves 2 sandwiches

1x2x3x

• ▢ 4 slices sourdough or Italian bread
• ▢ 1 cup shredded low-moisture mozzarella
• ▢ 8 thin slices salami
• ▢ 2 tbsp mayo See notes
• ▢ 1/3 cup chopped giardiniera (drained well)
• ▢ 3 tbsp softened butter

Instructions 

• Prep the filling: Roughly chop the giardiniera so you get a little in every bite, and pat it dry with a paper towel to prevent soggy bread.
• Build the sandwich: Butter one side of each slice of bread. Flip over and add spicy mayo. Add a layer shredded mozzarella, salami, and chopped giardiniera evenly. Add another layer of shredded mozzarella on top (this helps “seal” everything together), then close with the second slice of bread, butter side facing out.
• Griddle low and slow: Heat a skillet over medium-low. Cook sandwiches for 3–4 minutes per side, pressing gently with a spatula, until golden brown and crisp and the mozzarella is fully melted. If the bread browns too quickly, lower the heat.
• Rest and slice: Let the sandwich sit for 1–2 minutes before slicing to help everything set.

Video

Notes

Note: I used Ayoh hot girdinara mayo)