The salami sandwich, a timeless favorite, is perfect for lunch or dinner any day of the week, all year round. I enjoy layering the salami with delicious, fresh ingredients to create the ultimate sandwich. Choose a crusty baguette or ciabatta roll, simple sourdough, or white sandwich bread.
Turn your sandwich into a hearty dinner by pairing with some air fryer baked potatoes or mac and cheese. Potato chips are another classic choice; they are incredibly delicious when homemade.
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A salami sandwich is about as classic as it gets sandwich-wise. Bread, seasoned mayonnaise, lettuce, mozzarella, genoa salami, and tomatoes, if you like, come together for the perfect balance of flavor.
If you're looking for a new quick lunch recipe or are just curious about what exactly goes on a salami sandwich, this is a great place to start. You can customize your toppings and condiments until you get your sandwich right!
🥘 Ingredients
If you're looking at that salami in the fridge, wondering what to make with it, you're in luck! Most of these items are probably on hand.
- Ciabatta Rolls - 4 ciabatta rolls (or use hoagie rolls, sandwich bread, or sourdough bread).
- Mayonnaise - ½ cup mayonnaise.
- Dried Dill Weed - ½ tablespoon dried dill weed or 1½ tablespoons fresh dill.
- Dried Chives - ½ tablespoon freeze-dried chives or 1½ tablespoons fresh chives.
- Garlic Powder - ¼ teaspoon garlic powder.
- Lettuce - 4 leaves of green lettuce (washed and dried).
- Cheese - 4 slices of mozzarella cheese or your favorite cheese. Provolone is another excellent choice for a salami sandwich.
- Salami - 12-24 slices of genoa salami. Use 3-6 slices per sandwich, depending on the size of the slices.
- Tomatoes (optional) - 2 large vine-ripened tomatoes or 3-4 Roma tomatoes, washed and sliced.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make A Salami Sandwich
If you've ever made a sandwich, there's nothing different here- it's all about the ingredients. Grab a knife and cutting board, plus a skillet if you want to toast the bread.
This recipe is for 4 salami sandwiches, but you can always make more.
- Toast. As an optional step, you can toast the 4 ciabatta rolls. Heat a skillet or frying pan over medium-high heat. Butter the ciabatta roll halves or leave them dry. Sear until lightly browned, then set aside.
- Mix. Combine ½ cup of mayonnaise, ½ tablespoon of dried dill, ½ tablespoon of freeze-dried chives, and ¼ teaspoon of garlic powder in a small mixing bowl. Spread roughly ½ tablespoon of the herbed mayo on each half of the rolls.
- Assemble. Build the rest of your sandwich with the 4 leaves of lettuce, 4 slices of mozzarella cheese, 12-24 slices of Genoa salami, and optional sliced tomatoes. Top with the second half of your ciabatta roll and serve.
💭 Angela's Pro Tips & Recipe Notes
- Use good quality mayo for best results. Choose Hellman's (aka Best Foods) or Duke's for building your sandwiches.
- Double the mayo and herbs for a generous amount of mayo on your sammies.
- If you end up with extra herbed mayo, it will store well in the fridge for up to 4-5 days. Use it on another sandwich!
- Don't like mayo? Try pesto, tapenade, caponata, or swap cream cheese for the may instead.
- Choose your favorite salami or combination of meats for this tasty sandwich. I like hard salami, but Finocchiana salami is a great choice, as are Sopraasata, peppered salami, felino salami, cacciatore salami, and flavored salami. Try some hot salami or salami with fennel and peppers.
- Omit, swap, reduce, or add extras as desired. Build your sandwich using these ingredients and steps as a guide.
🥡 Storing & Reheating
Salami sandwiches taste best fresh, but you can put them in a sealed sandwich bag in the fridge for up to 24 hours if needed.
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❓ Recipe FAQs
There are various types of salami, including Genoa, soppressata, peppered salami, felino salami, and cacciatore salami. It ultimately comes down to personal preference, but the most popular choice for sandwiches is Genoa salami.
I prefer to use herbed mayonnaise on my salami sandwiches, but you can play with different condiments to find your favorite! Classic mayo and mustard, Italian dressing, or oil and red wine vinegar are all popular choices.
Never leave a salami sandwich out at room temperature for more than 2 hours, or bacteria can start to grow. For the best taste, enjoy your salami sandwich fresh. You can refrigerate it for up to 24 hours, the salami is safe for longer, but your sandwich will start to get soggy.
🥪 More Tasty Sandwiches
- Roast Beef Sandwich - Another classic and delicious sandwich to add to your list of favorite lunch recipes.
- BLT Sandwich - Bacon, lettuce, tomato, and mayo, a match made in heaven.
- Pinwheel Sandwiches - These tasty finger sandwiches can be made with a wide variety of fillings!
- Fish Stick Sandwich - Who knew fish sticks tasted so much better between two slices of bread?
- Breakfast Sandwich - Eggs, cheese, bacon, sausage, and Canadian bacon between two English muffins is the best way to start the day!
- Chicken Parmesan Sandwich - A crispy breaded chicken cutlet with melted mozzarella and marinara sauce on a bun, yum!
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📖 Recipe Card
Salami Sandwich
Ingredients
- 4 ciabatta rolls (or hoagie rolls, sandwich bread, sourdough bread)
- ½ cup mayonnaise
- ½ tablespoon dried dill
- ½ tablespoon freeze dried chives
- ¼ teaspoon garlic powder
- 4 leaves green lettuce (washed and dried)
- 4 slices mozzarella cheese
- 12-24 slices genoa salami (3-6 slices per sandwich, depending on the size of the slices)
- 2 large tomatoes (optional - vine ripened or roma tomatoes, washed and sliced)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- As an optional step, you can toast the ciabatta rolls. Heat a skillet or frying pan over medium-high heat. Butter the ciabatta roll halves or leave them dry. Sear until lightly browned, then set aside.
- In a small mixing bowl, combine the mayonnaise, dried dill, freeze-dried chives, and garlic powder. Spread roughly ½ tablespoon of the herbed mayo on each half of the rolls.
- Build the rest of your sandwich with layers of lettuce, mozzarella cheese, genoa salami, and tomatoes. Top with the second half of your ciabatta roll and serve.
Notes
- Use good quality mayo for best results. Choose Hellman's (aka Best Foods) or Duke's for building your sandwiches.
- Double the mayo and herbs for a generous amount of mayo on your sammies.
- If you end up with extra herbed mayo, it will store well in the fridge for up to 4-5 days. Use it on another sandwich!
- Don't like mayo? Try pesto, tapenade, caponata, or swap cream cheese for the may instead.
- Choose your favorite salami or combination of meats for this tasty sandwich. I like hard salami but Finocchiana salami is a great choice, as are Sopraasata, peppered salami, felino salami, cacciatore salami as well as flavored salami. Try some hot salami, or salami with fennel and peppers.
- Omit, swap, reduce, or add extras as desired. Build your sandwich exactly as you like using these ingredients and steps as a guide.
- To store: Salami sandwiches taste best fresh, but you can put them in a sealed sandwich bag in the fridge for up to 24 hours if needed.
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