Salami Sandwich

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Total Time
15mins
Prep
15 mins
Cook
0 mins

We use a baguette or french/italian sub rolls for this sandwich.

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Ingredients

Nutrition
  • 12 lb thinly sliced hard salami
  • 1 (7 ounce) jar roasted red peppers, drained
  • 1 (6 ounce) jar marinated artichoke hearts
  • 14 cup pepperoncini pepper, drained
  • 8 ounces provolone cheese
  • 12 cup ripe olives, pitted and sliced
  • 12 teaspoon dried oregano
  • 14 cup Italian dressing or 14 cup caesar salad dressing
  • 1 French baguette
  • 12 -15 fresh basil leaves

Directions

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

4 5

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!

4 5

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.