quote:

Originally posted by old rugged cross:

V-tail. Provide the brand plz.

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

Agreed, Ketchup is about the last thing I would put on a salami sandwich. I wouldn't use Catsup, either.

Re mustard with horseradish, there are many choices on the shelves in grocery stores around here. I don't see your location; if you're in the southeastern U.S., Publix is a great grocery chain and has quite a variety.

If you're not near a Publix, you can probably find a Walmart -- here's their brand:



I asked Mr. Google about "mustard with horseradish" and he showed me about a dozen or so different choices.

When I was a kid Mom used to make em with Hebrew National sliced thick and sweet relish on white bread.(I find that repulsive now) Now it's a nice Italian- Soppressata or Genoa and Provolone or thick sliced Mozzarella. With mustard if using Provolone or sliced tomato and some EVOO and some balsamic if using Mozz. And always on a crusty bread- either a thick sour dough or ciabatta. Never heard of mayo on salami before.

Get the number 14 at Kampy’s Korner. Ham, salami and provolone sub.

It’s called Dara’s Catering now, but I will always think of it as Kampy’s…

Okay, went to the market and they had these choices: Olympia Provisions, Olli, Creminelli, Hellinic Farms, Molinari, Coro, Thuringer, Rovagnati, Levoni. And then also Boar's Head and Columbus.

I usually buy the Creminelli for charcuterie plates. This time I bought: Olli (sounded like a comparable tier as Creminelli), Olympia and Levoni. The latter two were the most expensive (almost double per pound vs the others). The Olympia sounds like an artisan, obsessive brand.

I'll try the three I have as-is and also in a sandwich like above.

If anybody has any recommendations given the choices above, let me know. They are just names to me - other than Creminelli, never tried any of them before.

Olympia Provisions is a butcher brand out of Portland, they're more known for their sausages. Really good stuff, not sure if they can be classed as a boutique brand these days but, definitely on the more premium side. I look forward to October-fest time, Whole Foods and other upscale grocers will usually have 2-3 different sausage from them on Prime promotion; they don't last long as people have caught-on.

Find a type of salami you like, then try that same type across a few different brands. That'll help zero-in on your preferences.

This message has been edited. Last edited by: corsair,

Salamagot,brahjzoot,gabbagool, and mutzzadel. Translation to English, Salami, Prosciutto, Capacola, and Mozzarella.

The Olympia was very good. But on the milder side for me. There were two choices - traditional or fennel. I got the traditional. I'll try the fennel next time. They said there is something special about the back fat they use.

The Levoni is very rich and more pronounced. Very tasty and forward. Nice pepper notes.

Neither were oily or greasy as I imagined they would be.

I tried these first as they are just wrapped in paper. The Olli is plastic packaging.

I think I like the Olympia just as cubes. The Levoni stands out more in sandwiches with cheese.

FRESHLY BAKED Hoagie roll: Corropolese or Conshohocken Italian bakery
Salami
Mortadella
Provolone
Olive oil
Finely shredded iceberg lettuce
Sliced tomatoes
Sliced Vidalia onion
Sliced hot cherry peppers
Salt
Pepper
Oregano

I am more of a Cotto salami eater. Start with fresh Russian Rye bread, add New Orleans olive salad mix, then brown spicy mustard and shredded romaine lettuce. Plan to have one this very evening!!

Onion roll
1 layer of thinly sliced cucumber
1 layer of thinly sliced tomato (salted)
2 - 3 layers of salami (and / or pepperoni) crisped in microwave.
Diced / shredded spring mix
Pepperoncini Peppers
Avocado mashed and whipped with salt, garlic and a shot of malt vinegar spread on the top bun.

quote:

Originally posted by PASig:
FRESHLY BAKED Hoagie roll: Corropolese or Conshohocken Italian bakery
Salami
Mortadella
Provolone
Olive oil
Finely shredded iceberg lettuce
Sliced tomatoes
Sliced Vidalia onion
Sliced hot cherry peppers
Salt
Pepper
Oregano

This is about where I'm at. That's about as good a salami sammich as can be made.

quote:

Originally posted by MikeinNC:
Mustard, salami & bread.

Same here.. Hell, I thought I was gettin' Fancy when I added a slice of American cheese with the salami and mustard!

Yea, I know.

With your guys help my salami sandwich today while not perfect. Was an upgrade. Chopped onion and iceberg lettuce with some chopped black olives. Sliced tomato, thinly sliced cheddar cheese. Some Italian dressing. Only had thin sliced wheat bread. But it was a really nice upgrade.

hard salami, rye bread, braunsweiger, mustard and anything else you want

I can go with a couple bare slices of hard salami with a slab of cheddar, Havarti, or white American cheese in between to a full boat concoction with everything available in the fridge (much like some already posted in this thread) held together with some great bread. Both work.

This message has been edited. Last edited by: bald1,

To simplify, you can buy some focaccia bread or, ciabatta and then mix n'match whatever meat you want. Otherwise, when I dream of Florence, these sandwiches come up frequently in my thoughts.

quote:

Originally posted by corsair:
To simplify, you can buy some focaccia bread or, ciabatta and then mix n'match whatever meat you want. Otherwise, when I dream of Florence, these sandwiches come up frequently in my thoughts.

[FLASH_VIDEO]<iframe frameborder="0" height="315" src="https://www.youtube.com/embed/02f2fXaEpXE?si=jvDIq2TevJhSjeHy" title="YouTube video player" width="560"></iframe>[/FLASH_VIDEO]

News flash for this guy--- half your audience starved to death before you got around to making that sandwich. Looks really good, the folks at the wake and funeral will enjoy it.

In Southeast Pa, I made my salami and cheese on a hard kaiser roll. If you've never had a hard kaiser or long roll (aka hoagie roll) from the SE Pa / South NJ area you don't know what you're missing! The roll is the key to a great sandwich.

I make my sandwich with two layers of salami (enough to completely cover the bread), with two slices of white American cheese between the two layers of salami, along with lots of horseradish or hot mustard. The "Pretzel Factory" Super Hot mustard was the best, but I haven't found it yet in my area of Florida. I tried Publix brand horseradish mustard and it's surprisingly very good - almost as good as the Super Hot mustard. Publix bakery has hard kaiser rolls that are decent as well, but it's just not the same as in SE Pa.