I’m a huge fan of the classic salami sandwich, but today we’re trying something a little different. Man-oh-man, I’m so glad we did! This was seriously so yummy.
I’m always creating “new” meals with a variety of leftover ingredients from previous recipes. I found myself with everything I needed to make my own batch of pickled veggies… so a crunchy handheld came to mind. We had stocked up at our local Trader Joe’s, so I also had peppered salami in our lunch drawer. SCORE! The sourdough at TJ’s is the best I’ve found on the east coast, so we always get a couple loaves of those to freeze. Voila… this recipe came to life! Other creative sammies I’ve made in the past include this Meatball & Italian Sub Combo, my take on a Classic Reuben Sandwich (snuggled in a cheese blanket!), and of course I had to try the viral Grinder Salad Corned Beef Sub!
WATCH US MAKE THIS ON THE GRAM!
INGREDIENTS FOR THIS SALAMI SANDWICH:
Like I just mentioned, this glorious sandwich has a little bit of this, a little of that, and the end result is mind-blowing! Here’s exactly what I used, but feel free to add or swap with other ingredients.
PICKLED VEGGIES:
- English Cucumber
- Carrot
- Red Onion
- Garlic Clove
- Rice Vinegar
- Water
- Granulated Sugar
- Kosher Salt
TO ASSEMBLE THE TOASTY SANDWICH:
- Sourdough Bread
- Olive Oil
- Mayonnaise
- Crushed Calabrian Peppers
- White American Cheese
- Mozzarella
- Peppered Salami
- Hot Chili Peppers (I used Mezzetta)
- Cilantro
- Parmigiano Reggiano
I like to start the sandwich like a grilled cheese. The exterior sides are toasted with olive oil, while the interior is slathered with Calabrian pepper mayo and both cheeses. Once crisped to golden toasty, I pull it apart and pile the middle with the remaining ingredients.
WHAT VEGETABLES WORK BEST FOR PICKLING?
These are such a versatile “ingredient”, and they are absolutely delicious on more than just sandwiches. While I only had cucumber, carrots, and red onions on hand, you could also mix-and-match any of the following:
- Asparagus
- Beets
- Bell Peppers
- Carrots
- Cauliflower
- Cucumbers
- Garlic
- Green Beans
- Mushrooms
- Okra
- Onions (red, yellow, or white)
- Parsnips
- Radishes
- Tomatoes (actually a fruit 😉 )
- Yellow Squash & Zucchini (these are fruits, too!)
Go ahead and include pickled veggies to anything you’d like to add some zip to. Having a cookout this weekend? Add some to your favorite hot dog or cheeseburger. Football season has officially arrived; make sure to try my Sheet Pan Nachos with plenty of these on top. They also taste pretty grand on my Korean Crab Cake Sandwiches!
OTHER RECIPES YOU’LL SWOON OVER:
Cheesy Spaghetti Sandwich Sliders with Meatballs
My Favorite Air Fryer Falafels in a Pita
Italian BLT with Sun-Dried Tomato Mayo
Roast Beef Sandwich-Sushi on Crispy Rice Cakes
Cobb Salad Grilled Chicken Sandwich
Genoa Salami + Cream Cheese Stuffed Wontons
Avocado Chicken Salad Pinwheels
Meatball Stuffed Mexican Torta Sandwich
Super Crispy Fish Sandwiches (Filet-o-Fish Copycat)
Truff Meatball Hoagie with Southern Buttermilk Slaw
How To Make Confit Garlic On The Stovetop
Air Fryer Roasted Cherry Tomatoes With Shallots
10-Minute Roasted Red Pepper Cream Sauce
VIEW ALL RECIPES BY CLICKING HERE!
- ⅓ cup Rice Vinegar
- ½ cup Water
- 1 tbsp. Granulated Sugar
- 1 tsp. Kosher Salt
- ½ cup thinly sliced English Cucumber
- ¼ cup thinly sliced Carrot
- ¼ cup thinly sliced Red Onion
- 1 thinly sliced Garlic Clove
- 2 Slices of Sourdough Bread
- 1 tbsp. Olive Oil
- 1 tbsp. Crushed Calabrian Peppers
- 1 tbsp. Mayonnaise
- 3 Slices White American Cheese
- ¼ cup Shredded Mozzarella
- 15 Peppered Salami Slices
- 2 Hot Chili Peppers, sliced (I used Mezzetta)
- ¼ cup Cilantro
- ¼ cup Freshly Grated Parmigiano Reggiano
- Bring rice vinegar and water to a boil. Turn off heat and whisk in the sugar and kosher salt. Pour over sealable container filled with the cucumber, carrot, red onion, and garlic. Seal, and place in the refrigerator for 10 - 15 minutes.
- Slice the sourdough and drizzle a skillet over medium-high heat with a little olive oil.
- Mix the Calabrian peppers and mayonnaise together and slather the interior sides of the bread. Add one slice, mayo side up, to the skillet. Top with both cheeses, then place the second slice of sourdough on top, mayo side down.
- Once the bread has become golden on the bottom, drizzle the top with a little more olive oil and carefully flip the sandwich over. Continue to sear, about 2 minuets, or until the other side has become golden.
- Open up the sandwich and add the salami, desired amount of pickled vegetables, hot chili peppers, cilantro, and grated parmigiano reggiano. Fold back together, cut in half, and enjoy!
NOTES ON THIS RECIPE:
- This makes a pretty big sandwich, so I always split it with my husband and we each get a half. However, if you have a big appetite, so ahead and make two of these so you each have a full sandwich.
- Go ahead and add more to the inside if you have it! I’m thinking lettuce, fresh tomatoes, other peppers, different cheeses, olives, or whatever your little heart is craving.
- If you made the pickled veggies ahead of time, this seriously only takes five minutes to whip together. Hello easy-peasy lunch!
- Feel free to use whatever kind of bread you enjoy most. While I love this with sourdough, you could also use other varieties and it’ll be just as tasty.
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