Simple Salami Sandwich Recipes

Steps:

• Slice baguette horizontally, and spread both sides with remoulade. Layer one side with remaining ingredients, and top with the other half of baguette.

Steps:

• Slice mini buns horizontally. Top with sliced salami, mozzarella cheese and chopped tomatoes.
• Spread cream cheese on the other half of the bun and layer.
• Drizzle melted butter on the buns. Sprinkle parmesan cheese and top with parsley. Bake at 300°F (150°C) for 10-15 minutes.
• Enjoy!

Steps:

• Sautee the onion rings in a skillet with a tiny bit of oil.
• While the onions cook, cut a small slit in the middle of each salami slice. If you don't do this, once the salami starts to cook, it will curl up.
• Once the onions are about halfway done, add the salami. Brown on both sides.
• Slather mustard on each slice of bread.
• Place 2 slices of the salami and half the onions on a slice of bread and top with a slice of bread. Do the same for the second sandwich.

Steps:

• Preheat the oven to 350 degrees F.
• Slice open the baguette and place it on a baking sheet. Top one half with a layer of the Camembert and the other half with the salami (go for about 2 layers of salami-not too much, not too little). Bake until the bread is toasty and the cheese is melty, about 5 minutes.
• Transfer to a serving plate and top with tomatoes, onions, bell pepper, a big pile of lettuce, olives, pickled peppers, cornichons and more cornichons, and drizzle liberally with the Vinaigrette. Sandwich together and enjoy!
• In a large measuring cup, combine the vinegar and shallot and let it sit for a few minutes so the shallot can mellow out. Whisk in the mustard and then drizzle in the olive oil while whisking continuously so that it emulsifies. Season with salt and pepper.

Steps:

• Spread mustard on one slice of bread; top with salami and arugula. Spread cream cheese on the other slice of bread; close sandwich. Serve, or refrigerate, wrapped tightly in wax paper or plastic, up to overnight. Cut in half.

Steps:

• Cut salami and peppers into thin strips.
• Coarsely chop artichoke hearts.
• Finely chop pepperoncini.
• Cut provolone into cubes.
• Combine salami, roasted peppers, artichokes with liquid, pepperoncini, cheese, olives, oregano and salad dressing.
• Cover and refrigerate for at least one hour.
• Cut baguette into four equal pieces and slice an opening in the middle.
• Remove some of the soft bread from the interior, leaving a hollow space in both top and bottom sections.
• Portion the marinated salami and vegetable mixture (about 1 cup each) into the bread sections.
• Place fresh basil leaves on top bread section.
• Close and tightly wrap each sandwich in plastic wrap.
• Chill for about 3 to 4 hours.

Steps:

• Place mushrooms in the basket of the air fryer. Set air fryer to 350 degrees F (175 degrees C) and cook mushroom slices for 5 minutes.
• Spread 1 tablespoon pesto onto the bottom half of the hoagie bun. Arrange salami slices over the pesto. Add ham and pepperoni.
• Place 1 slice of cheese over the ham and pepperoni. Top with mushrooms and olives. Add remaining slice of cheese. Spread remaining tablespoon of pesto on the other half of the bun and place on top to complete the sandwich.
• Place entire sandwich in the basket of the air fryer. Cook until cheese has melted and salami is crisp, about 5 minutes.