Grilled Salami and Cheese Bites with Spicy Honey

1. Preheat a grill pan over high heat.

2. Lay out slices of soppressata on a work surface. Top each slice with 1 teaspoon of robiola cheese. Fold the bottom of each slice over the cheese, then fold the sides over and fold again to cover the cheese completely. Continue until all the slices are filled.  

3. Place half of the soppressata pockets seam-side down on the hot grill pan until charred and you can hear and maybe see some cheese sizzling out, about 1 minute. Flip and cook until charred and you can see the packets deflating as the cheese melts, about 30 seconds. Transfer to a serving dish. Repeat with the remaining soppressata pockets. 

4. Meanwhile, cook the honey in a small skillet over medium heat until bubbling, 2 to 3 minutes. Add the pepper flakes and cook for 30 seconds. Season with salt to taste and remove from the heat.  

5. Drizzle the soppressata pockets with the spicy honey and serve.

Cook’s Note

You can use either sweet soppressata or hot soppressata in this recipe. Or try a mix of both sweet and hot to give diners a choice of spice levels.