Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

This is a great appetizer served with slices of light or dark rye bread. The proportions of marmalade and mustard used are up to you. I usually just slather enough on the top to cover the whole may use less than specified, or more. Servings depends on the size of the salami used.


  1. Slice salami about 1/8 to 1/4 inch thick (your preference), but not all the way through.
  2. Leave it intact enough at the bottom so it will hold together.
  3. Top with the Marmalade and Dijon mustard.
  4. Enough to cover the whole top of the salami.
  5. Wrap in foil and bake in a slow oven for 4 hours.
  6. Once plated, cut through the salami leaving sandwich size pieces but the presentation should still look like a whole salami.


Most Helpful

This is a fabulous recipe! The entire salami gets gobbled up in minutes! I use a kosher salami found at Costco and serve with mini pita pockets. Men love this!

Janeydoe April 14, 2006

Great appetizer. I followed the directions exactly with a small salami. I think it was done after 3 time I will try the shorter time. My husband just loved this...took one bite and said, "This is a 5!" He ate the whole thing. Thanks, dojemi, for this keeper....(it is so easy too!)

Linda B April 16, 2004

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