Grinder-Inspired Charcuterie Nachos
Grinder-Inspired Charcuterie Nachos
Ingredients
For the Nacho Base
- 2 boxes Firehook crackers
- 6 ounces salami, divided
- 6 ounces provolone cheese, freshly shredded or torn
- 4 ounces mozzarella cheese, freshly shredded
- 1 cup pepperoncini, drained and divided
- 1 cup Parmesan cheese, finely grated
- 2 tablespoons hot honey, optional, to 3 tablespoons
For the Grinder Dressing and Topping
- 2 cups iceberg lettuce, finely shredded
- 1/4 red onion, small, very thinly sliced
- 3 tablespoons mayonnaise, to 4 tablespoons
- 1/2 tablespoon red wine vinegar, to 1 tablespoon, to taste
- 1 teaspoon Calabrian chili paste, or red pepper flakes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C). Arrange half of the 6 ounces of salami slices in a single layer on a baking sheet. Bake for 5-7 minutes, or until crisp. Remove from oven and set aside.
⏱️ 10 min•🌡️ 375
- 2
While the salami is crisping, prepare the grinder dressing. In a medium bowl, combine 3 to 4 tablespoons of mayonnaise, 1/2 to 1 tablespoon of red wine vinegar (adjust to your taste), 1 teaspoon of Calabrian chili paste (or red pepper flakes), 1/2 teaspoon of dried oregano, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Mix well to combine.
⏱️ 5 min
- 3
Add about half of the drained pepperoncini (from the 1 cup total) and all of the very thinly sliced red onion to the dressing. Stir well to coat, then set aside.
⏱️ 2 min
- 4
Break the Firehook crackers into bite-sized pieces. In a baking dish (approximately 9x13 inches), create a layer of cracker pieces. Distribute the remaining un-crisped salami and half of the shredded provolone and mozzarella cheeses over the crackers. Repeat with another layer of crackers, the crispy salami, and the remaining shredded provolone and mozzarella cheeses.
⏱️ 5 min
- 5
Place the layered crackers, salami, and cheese in the preheated oven. Bake for 8-10 minutes, or until the cheese is hot, bubbly, and melty. Keep an eye on it to prevent the crackers from burning.
⏱️ 10 min•🌡️ 375
- 6
While the nachos are baking, finely shred the 2 cups of iceberg lettuce. Add the shredded lettuce to the bowl with the prepared grinder dressing and toss gently to combine.
⏱️ 3 min
- 7
Once the baked cracker base is ready, remove it from the oven. Top generously with the lettuce and grinder dressing mixture. Garnish with the remaining drained pepperoncini and the 1 cup of finely grated Parmesan cheese. Optionally, drizzle 2 to 3 tablespoons of hot honey over the top for a sweet and spicy kick. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grinder-Inspired Charcuterie Nachos
For the Nacho Base
- 2 boxes Firehook crackers
- 6 ounces salami, divided
- 6 ounces provolone cheese, freshly shredded or torn
- 4 ounces mozzarella cheese, freshly shredded
- 1 cup pepperoncini, drained and divided
- 1 cup Parmesan cheese, finely grated
- 2 tablespoons hot honey, optional, to 3 tablespoons
For the Grinder Dressing and Topping
- 2 cups iceberg lettuce, finely shredded
- 1/4 red onion, small, very thinly sliced
- 3 tablespoons mayonnaise, to 4 tablespoons
- 1/2 tablespoon red wine vinegar, to 1 tablespoon, to taste
- 1 teaspoon Calabrian chili paste, or red pepper flakes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C). Arrange half of the 6 ounces of salami slices in a single layer on a baking sheet. Bake for 5-7 minutes, or until crisp. Remove from oven and set aside.
⏱️ 10 min•🌡️ 375 - 2
While the salami is crisping, prepare the grinder dressing. In a medium bowl, combine 3 to 4 tablespoons of mayonnaise, 1/2 to 1 tablespoon of red wine vinegar (adjust to your taste), 1 teaspoon of Calabrian chili paste (or red pepper flakes), 1/2 teaspoon of dried oregano, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Mix well to combine.
⏱️ 5 min - 3
Add about half of the drained pepperoncini (from the 1 cup total) and all of the very thinly sliced red onion to the dressing. Stir well to coat, then set aside.
⏱️ 2 min - 4
Break the Firehook crackers into bite-sized pieces. In a baking dish (approximately 9x13 inches), create a layer of cracker pieces. Distribute the remaining un-crisped salami and half of the shredded provolone and mozzarella cheeses over the crackers. Repeat with another layer of crackers, the crispy salami, and the remaining shredded provolone and mozzarella cheeses.
⏱️ 5 min - 5
Place the layered crackers, salami, and cheese in the preheated oven. Bake for 8-10 minutes, or until the cheese is hot, bubbly, and melty. Keep an eye on it to prevent the crackers from burning.
⏱️ 10 min•🌡️ 375 - 6
While the nachos are baking, finely shred the 2 cups of iceberg lettuce. Add the shredded lettuce to the bowl with the prepared grinder dressing and toss gently to combine.
⏱️ 3 min - 7
Once the baked cracker base is ready, remove it from the oven. Top generously with the lettuce and grinder dressing mixture. Garnish with the remaining drained pepperoncini and the 1 cup of finely grated Parmesan cheese. Optionally, drizzle 2 to 3 tablespoons of hot honey over the top for a sweet and spicy kick. Serve immediately and enjoy!
⏱️ 5 min