Recipes › Sandwich › Finocchiona Salami Sandwich Recipe

Finocchiona Salami Sandwich Recipe

Recipe by Pedro M. A. Neves

This authentic Italian sandwich celebrates the distinctive anise-flavored finocchiona salami from Tuscany, sliced thin and layered on crusty bread with fresh tomatoes, creamy cheese, and peppery arugula. The fennel notes of the salami pair beautifully with crisp vegetables and high-quality olive oil, creating a simple yet satisfying lunch that captures the essence of Italian charcuterie culture. Perfect for picnics, light dinners, or quick meals that showcase premium ingredients.

Ingredients

• 200g finocchiona salami, thinly sliced
• 1 ciabatta loaf or 2 large Italian rolls, cut horizontally
• 2 ripe medium tomatoes, sliced 5mm thick
• 100g fresh mozzarella or provolone cheese, thinly sliced
• 40g fresh arugula (rocket)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 small red onion, thinly sliced
• Salt and freshly ground black pepper to taste
• Fresh basil leaves (optional)

Instructions

1. Slice the ciabatta loaf or rolls in half horizontally. If the interior is very dense, gently scoop out a small amount of crumb from the top piece to make room for fillings without the sandwich becoming too thick.

2. In a small bowl, whisk together extra virgin olive oil and red wine vinegar. Season with salt and pepper. Set the vinaigrette aside.

3. Arrange the thinly sliced tomatoes on a small cutting board. Season both sides lightly with salt and pepper, allowing them to rest for 1 minute so excess moisture releases slightly.

4. Toss the fresh arugula with the red onion slices and 1 tablespoon of the prepared vinaigrette in a small bowl. Mix gently until the greens are lightly coated.

5. Lightly brush or drizzle the cut faces of the ciabatta with the remaining vinaigrette, distributing evenly across both the top and bottom pieces.

6. Layer the bottom half of the ciabatta with half of the finocchiona slices, arranging them to cover the bread evenly. Layer the mozzarella or provolone slices on top of the salami.

7. Arrange the seasoned tomato slices over the cheese in a single overlapping layer. Top with the arugula and red onion mixture.

8. Layer the remaining finocchiona slices on the inside of the top bread piece. Place the top piece, salami-side down, onto the assembled sandwich.

Substitutions

• Replace finocchiona with soppressata or regular Italian salami if fennel-flavored salami is unavailable.
• Substitute fresh mozzarella with fontina cheese, which offers a richer, slightly more pungent alternative.
• Use mixed greens or spinach instead of arugula for a milder, less peppery flavor profile.
• Replace ciabatta with focaccia, pane toscano, or any rustic Italian bread of choice.

Tips

• Slice the finocchiona and cheese paper-thin—use a deli slicer or ask your salumeria to slice them for you, as thickness affects both texture and flavor distribution.
• Allow your tomatoes and cheese to sit at room temperature for 15 minutes before assembling so flavors meld properly and the textures are ideal.
• For best flavor, source authentic Tuscan finocchiona IGP (Protected Geographical Indication) from a specialty Italian market rather than mass-produced versions.
• Cut the sandwich in half diagonally to create more visually appealing presentation and easier handling.

Finocchiona is a protected regional salami from Tuscany, Italy, distinguished by its fennel seed content which gives it a subtle, warm licorice note. The sandwich tradition reflects Italian practicality—using high-quality charcuterie and fresh ingredients on good bread, requiring no cooking, and meant to be enjoyed as part of everyday meals or festive picnics throughout the Tuscan countryside.

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