Open-face Salami Melts

Nothing takes me back to 1985 faster than the first bite of a salami melt ((well, maybe watching Back to the Future, or the Cosby Show, to The Neverending Story, or ‘you take the good, you take the bad – you take them both and there you have’…)). It doesn’t matter how many decades have passed, the taste and the smell will forever be linked to home for me. Mom made these for us several times a month. I can close my eyes and see them toasting and melting away in mom’s oven. It was a top 5 on the favorite meals for my brother & me. I am happy to report, it is a top 5 favorite for my kiddos too. One day I bet it will take my kiddos right back to the 2 thousand teens…sniff, sniff.

Changing subjects!! Now, I love it for an entirely different reason than I did in 1985- it is so fast & simple! I need to put this in the standard meal rotation! I did adjust one thing – and not because this classic needed improved, just because I have an abundance of fresh herbs & am looking for ways to use them.

Grate the mozzarella, chop the parsley & slice the salami into strips & mix the ingredients together. Now is a good time to mention, I never use pre-shredded cheese. Have you noticed the ingredient list on a package of shredded cheese?? It’s not just cheese. There is a little thing called ‘cellulose’ added to the cheese to prevent clumping. Cellulose is actually wood…from a tree. That stuff is hard on the digestive system. Once I figured that out, I quit using it. For real – stomach aches in my herd have dropped drastically.

Scoop 3-4 T of the salami mixture onto each slice of Italian bread. I made the mistake of reading the ingredients for Cotto Beef Salami. Just for kicks, the next time your pass by the lunchmeat section, read the “ingredient” list. I would recommend finding a kosher salami. I found some at the deli counter, whew.

Bake in the oven at 350° for 15-20 minutes, until the cheese is melted & the bread is toasted to a golden brown.

Happy family, happy momma — recipe winner!! YAY!