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Showing 1-2 of 2
on October 07, 2008
This was pretty good! I did do things a bit differently though. I mixed up everything but the cheese and let it all marinate in the salad dressing overnight. I sliced Italian bread and put a slice of provolone on each piece and toasted it in the oven, 'til the cheese was kinda bubbly and turning brown around the edges. Then I took the salami salad and spooned some over the melted cheese and threw it back in the oven for a few more minutes. Once it was warm enough, I took it out of the oven and slapped both sides together. Instead of a cold sandwich, it was warm, and there was no sogginess. There was greasiness, though, from the heated salami, so it was bit messy. BUT SO GOOD!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Ginny Sue
on November 25, 2006
Definitely a different salami sandwich. I drained the mixture well before adding it to the bread, but the bread was still too soggy for my liking. Still, this was an interesting idea and a very flavorful mixture. It might be good on toasted baguette slices as an appetizer.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (525 g)
Servings Per Recipe: 2