Recipes › Sandwich › Salami and Provolone Sandwich Recipe

Salami and Provolone Sandwich Recipe

Recipe by Pedro M. A. Neves

This classic Italian sandwich combines sliced salami and creamy provolone cheese on crusty bread for an authentic handheld meal. Perfect for lunch or a quick dinner, the Salami and Provolone Sandwich Recipe showcases the simplicity and quality of Italian charcuterie traditions. Fresh ingredients and proper assembly create a satisfying sandwich with bold, savory flavors.

Ingredients

• 200g sliced salami (approximately 3mm thick)
• 150g sliced provolone cheese
• 1 ciabatta loaf or Italian sub roll, halved lengthwise
• 30ml (2 tablespoons) extra virgin olive oil
• 15ml (1 tablespoon) red wine vinegar
• 2 cloves garlic, minced
• 30g roasted red peppers, sliced
• 40g arugula or mixed greens
• 5ml (1 teaspoon) dried oregano
• Salt and freshly ground black pepper to taste
• 30g fresh basil leaves (optional)

Instructions

1. Slice the ciabatta loaf or sub roll horizontally, creating two equal halves. If desired, lightly scrape out some of the interior crumb to prevent the sandwich from becoming too dense.

2. Whisk together olive oil, red wine vinegar, minced garlic, and dried oregano in a small bowl. Season with salt and pepper.

3. Lightly brush the cut surfaces of both ciabatta halves with the garlic vinaigrette mixture, distributing evenly.

4. Layer the salami slices on the bottom half of the bread, overlapping them slightly to create an even distribution. Use approximately 100g per sandwich.

5. Top the salami with sliced provolone cheese, arranging the slices to cover the salami layer. Use approximately 75g per sandwich.

6. Add a thin layer of roasted red peppers and fresh arugula or mixed greens on top of the cheese. Add fresh basil leaves if using.

7. Close the sandwich by placing the top half of the ciabatta on the filled bottom half, pressing gently to set all layers in place.

8. Using a sharp serrated knife, cut the sandwich diagonally to create two equal triangular portions. Wipe the knife between cuts for clean edges.

Substitutions

• Use prosciutto instead of salami for a milder, more delicate flavor
• Substitute mozzarella or fontina cheese for provolone
• Replace ciabatta with focaccia or pane toscano (Tuscan white bread)
• Use fresh spinach or romaine lettuce instead of arugula

Tips

• For optimal flavor, use high-quality Italian salami and authentic provolone; the quality of these two key ingredients directly impacts the final sandwich
• Allow the vinaigrette to soak into the bread for 1-2 minutes before assembly to enhance flavor without making it soggy
• Cut the sandwich just before serving to prevent the bread from drying out and to maintain the integrity of all layers
• For a warm variation, wrap the assembled sandwich in foil and gently heat in a 160°C (320°F) oven for 5-7 minutes until the cheese begins to soften

The Salami and Provolone Sandwich Recipe reflects the Italian tradition of panini, where quality cured meats and cheeses are celebrated in their simplest form. This sandwich embodies the Italian philosophy of letting premium ingredients speak for themselves, with minimal adornment to showcase the natural flavors of authentic charcuterie.

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