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 or simple sourdough or white sandwich bread!
12-24slicesgenoa salami(3-6 slices per sandwich, depending on the size of the slices)
2largetomatoes(optional - vine ripened or roma tomatoes, washed and sliced)
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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.