Cheese and Salami Loaf

READY IN: 40mins
Recipe by teresas

This is out of my Summer Time Cookbook...great for a BBQ...or it can be cook in a 375° oven for about 25 can wrap and freeze the uncooked loaf up to three months; thaw at room temperature before cooking.

Top Review by ImPat

In the end this tasted great I used 4 ounces of butter but I felt 4 ounces of salami; I used hot Hungarian so only used 2 ounces which added a lovely spicy flavour and it wasn't till I went to put it in the oven (barbie was not an option for me) that I realized I had not put in the basil which could have made a difference but as it was still delicious, I used a small Pane Di Casa sour dough bread and for 4 of us as a side was adequate. Still have some butter left over (in the freezer) and will add basil to it and make this again. Thank you TeresaS made for tag game For Your Consideration at

Ingredients Nutrition

  • 1 loaf French bread or 1 loaf sourdough bread
  • Salami Butter

  • 12 cup butter (room temperature)
  • 4 ounces salami, finely chopped
  • 14 cup parmesan cheese, grated
  • 3 tablespoons fresh basil, chopped


  1. Prepare salami butter by combining soften butter with salami, cheese and basil, set aside.
  2. Cut bread crosswise at 1/2-in intervals, cutting nearly all the way through; spread slices with two-thirds of the butter.
  3. Cut diagonally across loaf at 1/2-in intervals, cutting nearly all the way through, spread slices with remaining butter.
  4. Wrap loaf in foil, barbecue 15 minutes, open foil, barbecue further 10 minutes, serve.

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