Here I’ll show you how to make these simple and outrageously tasty salami sandwiches!
This sandwich started life as a fridge-cleanout creation and quickly became a staple. It’s simple, fast and packed with flavor — perfect for lunch or a casual gathering. Follow along for tips on toasting the bread, dressing the rocket, and building the sandwich for the best results.
Toasted Ciabatta
Ciabatta is my go-to for this sandwich because it crisps beautifully while staying substantial enough to hold the fillings. The slices are usually on the smaller side, so I make several at once and toast them under the grill to speed things up.
Can I toast the bread in a pan instead?
Yes — for one or two sandwiches I prefer a pan. The bread gets crispy on the outside but stays a bit soft in the center. Grill toasting is more hands-off and better for larger batches.
Do I have to toast the bread?
It’s not mandatory, but toasting adds a pleasant textural contrast to the soft fillings and helps prevent the bread from becoming soggy.
Process shots: add bread to baking tray, brush with oil, grill until golden, flip, brush then grill again.
Rocket Salad
Rocket (arugula) adds peppery freshness. Rather than adding it plain, toss the rocket in a simple dressing of extra virgin olive oil, balsamic vinegar, honey and salt & pepper. The dressing livens the leaves and adds a touch of moisture.
Process shots: add oil, vinegar, honey and s&p to a bowl, whisk, add rocket, toss to coat.
Salami Sandwich
For each sandwich assemble the following:
- Bread – toasted ciabatta or a similarly firm loaf.
- Pesto mayo – mayo mixed with a little basil pesto. This adds flavor and moisture. Plain mayo or pesto alone also works.
- Rocket – dressed as above.
- Salami – fold the slices to give the sandwich volume.
- Provolone – shaved with a peeler or thinly sliced. Gouda or mozzarella are fine substitutes if provolone isn’t available.
Which salami is best for a sandwich?
I often use Finocchiona, but Genoa or any good-quality salami will work.
What can I substitute for provolone?
If provolone is hard to find or expensive, Gouda or mozzarella are good alternatives — they’re creamier and milder but still delicious.
Process shots: add toast to chopping board, spread mayo, add rocket, fold in salami, add provolone, top with second slice.
Serving Salami Sandwiches
I usually make four to five sandwiches at once to feed a small group. They pair well with simple sides such as marinated olives or fries if you want something more substantial. These sandwiches are great for lunch, picnics, or casual entertaining.
How to make a Salami Sandwich (Full Recipe)
Simply Delicious Salami Sandwiches
Simple, tasty salami sandwiches that come together in about 20 minutes.
Equipment
- Large baking tray or frying pan (for toasting bread)
- Small pot & brush (for coating bread)
- Medium mixing bowl & whisk (for rocket salad)
- Bread knife
Ingredients
Sandwich
- 10 fairly thin slices ciabatta
- 20 slices salami (approx. 4oz / 120g)
- 5oz / 150g provolone, sliced or shaved
- 2–3 tbsp extra virgin olive oil (for toasting)
- 5 tsp pesto mayo (or mayo/pesto as preferred)
Rocket
- 2oz / 60g rocket (arugula)
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp honey
- Salt & pepper, to taste
Instructions
- Add ciabatta slices to a large baking tray and brush with oil. Grill until lightly golden, then flip, brush with more oil and grill until the other side is lightly golden.
- Meanwhile, whisk 2 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar, 1/2 tsp honey and a pinch of salt & pepper in a bowl. Add rocket and toss to coat.
- Spread half of the toasted ciabatta slices with a thin layer of pesto mayo. Add a small handful of dressed rocket, then folded salami, and top with provolone. Finish with the second slice of ciabatta.
Notes
a) Bread — Ciabatta crisps well and holds fillings. Sourdough is a good alternative. The 10 slices used here weighed about 300g total.
b) Toasting — Pan-toasting gives a slightly softer center, while grilling is quicker for many slices and yields a crisper result.
c) Pesto mayo — A little goes a long way. It’s simply mayo mixed with pesto (and a squeeze of lemon if you like). Use plain mayo or pesto instead if preferred.
d) Cheese — Provolone pairs nicely with salami but can be substituted with Gouda or mozzarella.
e) Calories — Shown per sandwich as a guideline.
Nutrition (per serving)
Calories: 496 kcal • Fat: 32.8g • Protein: 18g • Carbs: 32g (approximate values)
If you enjoyed this salami sandwich recipe, pin it for later or leave a comment with your questions or tweaks!