It sounds like the start of a children’s story. Thin-sliced Genoa salami meets fried egg on a hot grill. Melty Tillamook Provolone Cheese joins them and they all live happily ever after on two slices of grilled olive bread.
“This is a sandwich that we serve as a special every few weeks. It’s a very tasty combination with a nice, smoky Tillamook Provolone to hold it all together. Instead of tomato soup to dip it in, heat up a small cup of marinara and dip away.” – Matt Breslow of the Grilled Cheese Grill
Preheat a countertop griddle (or two frying pans) to medium-high heat. Begin by dripping a little butter on the grill and frying your egg. If you prefer a scrambled egg, feel free to do that instead.
Slice your olive bread into normal-thickness slices, butter one side of four slices and place them on the griddle (or in the other frying pan). Place the Tillamook Provolone on top of each slice of bread.
Fan out the salami into a shape roughly the size of the bread and put on the griddle (or in either frying pan). You don’t want to crisp the salami, just heat it. Once it’s heated, transfer onto one side of the bread.
When your egg is fried to your desired consistency, place it over the salami. You can lift the corner of the bread to check its brown-ness. Once you’re happy with it, close the sandwich and flip it a few times to melt the cheese into the ingredients. After a minute or so, remove from the griddle, cut, put on a plate, and enjoy.