Genoa Salami, Sweet Capocollo, Hot Sopressata, Mortadella, Prosciuttini, Provolone, Vinaigrette

Must must must MUST start with a fresh-baked Kaiser roll. Add:
Hard Salami
Lettuce
Tomato
Duke’s Mayo
Shot of black pepper
Kosher Dill Pickle spear(s) on the side

Salami, pepper jack, tomato, onion, cheese, honey mustard, mayo..maybe butter instead sometimes.

quote:

Originally posted by irreverent:
Salami, pepper jack, tomato, onion, cheese, honey mustard, mayo..maybe butter instead sometimes.

Yes-none of that miracle Whip crap!

Hard to believe that my post was the only one in this thread that mentioned horseradish (page 1).

Get yourself some Hebrew National Beef Salami and cut it into 1/8” slices or so and pan ‘grill’ it up on both sides.

(link to Amazon)

Expect the slices to ‘cup’ as they cook so have a spatula ready to press them flat. Cook them to the ‘doneness’ to your liking.

Toast up your favorite rye bread, and make the glorious sammich with your mayo of choice, crisp iceberg lettuce, sliced tomato and a dash or so of salt and pepper.

Simpler is better so you can really savor and enjoy the meat!

“No cheese?” you ask.

Well, my folks tried to keep a kosher home so meat and dairy were not served at the same time.

A rueben-ized version is also very good, with cole-slaw substituted for the sauerkraut.

My dad made these for us growing up and they were sooooo good!!

Enjoy!!

I go to Baldino's up the street and just order their hot Italian.

It's a life changing sub.

Decent multigrain or whole wheat bread, Dijon mustard, Swiss cheese, quality hard salami.

Six slices hard salami
One slice bread.
Put salami on bread.

Putting any condiment on decent salami is a sin, almost as bad as putting soy sauce on sushi.

Ketchup, cheese, salami and bread!

It starts with a crusty but not brittle panini, pull the light fluffy inside out with your fingers and toss it. Thick slices of tomato drenched in oil, salt, fresh bazil, a small amount of oregano, and crushed red pepper.

Loosely roll the thinly sliced salami. Take the bread and place it face down in the oil/spice mixture so it aborbs that tomato juice and oil. Place some tomato first then add 3 of the folded/rolled salami on the bread then two slices of provolone followed another 3 slices of salami. Then put the other tomato. Absorb the rest of the juice with the bottom half of the panini. Smoosh them together and serve with some kalamata olives.


I'm a professional eater.

Okay, now I want a salami sandwich. Thanks guys.

I usually buy Creminelli brand salami; usually just eat it with cheese and bread or crackers (not sandwich).

I'm gonna buy some salami for a sandwich tomorrow. Is this a good brand / type of salami for sandwiches?

Any recommendations? My market has 6+ brands and never sure what type or brand to get.

quote:

Originally posted by konata88:
Okay, now I want a salami sandwich. Thanks guys.

I usually buy Creminelli brand salami; usually just eat it with cheese and bread or crackers (not sandwich).

I'm gonna buy some salami for a sandwich tomorrow. Is this a good brand / type of salami for sandwiches?

Any recommendations? My market has 6+ brands and never sure what type or brand to get.

You live in a region full of good food options, take advantage. Creminelli is a solid brand, above the mass market.
Of the mass market brands, I prefer Molinari over Columbus.
For really good Italian deli meats, look for Journeyman Meat Co. The guy who started it, went to Italy to be the understudy of Dario Cecchini, famous eclectic Tuscan butcher who's been featured on a variety of food-travel shows.

Next time you're in San Francisco, go check out Molinari Deli in North Beach, Lucca Delicatessen in Marina, Calabria Brothers in Mission. Genova Deli used to be in Oakland, they still have locations in Walnut Creek and Napa.

Thanks! Okay, I'll stick with Creminelli. I'll look for Molinari and Journeyman. I think the store carries the former, the latter doesn't sound familiar.

They have several other brands (not familiar with them) and various types of salami. I'll try to note the options tomorrow and see what you guys think.

Good crusty bread, mustard and maybe sliced pickle.

quote:

Originally posted by Pipe Smoker:
Hard to believe that my post was the only one in this thread that mentioned horseradish (page 1).

I think I’ll try that next time. I’ve added onions for crunch and flavor, but maybe horseradish instead…

quote:

Originally posted by Pipe Smoker:

Hard to believe that my post was the only one in this thread that mentioned horseradish (page 1).

I use a type of mustard that has horseradish blended in.

V-tail. Provide the brand plz.

Thanks all, so many great idea's. All sound delicious, except Ketchup

quote:

Originally posted by konata88:
Thanks! Okay, I'll stick with Creminelli. I'll look for Molinari and Journeyman. I think the store carries the former, the latter doesn't sound familiar.

They have several other brands (not familiar with them) and various types of salami. I'll try to note the options tomorrow and see what you guys think.

You're down the Peninsula?

Check out Draeger's, Molly Stone and Piazza's. Whole Foods actually carries them.
Zanotto's if you're down around San Jose-area.

Soppresetta, capicola, prosciutto, provolone, roasted red peppers, thin sliced onion, and then finish with a red wine vinegar, evoo & Italian herb mixture drizzled on the inside of the bread. Served on a baguette or other crusty bread.

Optional add ons: roasted eggplants slices, an Italian hot peppers relish, olive tapenade, tomato, lettuce.

Serve cold or lightly toasted in the oven.