Italian · Lunch
Salami and Cheese Sandwich
An Italian-style deli sandwich layering thinly sliced Genoa salami and provolone on ciabatta, finished with roasted red pepper, arugula, and a mustard-mayo spread. The bread is lightly toasted for crunch, giving a savory, salty bite balanced by peppery greens and tangy cheese.
$5
10 minsPrep
4 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
726Calories
42gProtein
46.8gFat
44.2gCarbs
4.9gSugar
3.1gFiber
2352mgSodium
143mgChol
16.2gSat Fat
440mgPotassium
282mgCalcium
3.2mgIron
2.4mcgVitamin B12
18mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
hidden-gems
quick-lunch
Instructions
1
Prep
Split the ciabatta roll in half and slice the salami thin; measure the roasted red pepper and arugula.
2
Toast
Brush the cut sides lightly with olive oil and toast under medium heat for 2 to 3 minutes until golden and crisp.
3
Build
Whisk mayonnaise with Dijon mustard and spread over both toasted halves. Layer salami, provolone, roasted red pepper, and arugula on bottom half; season with black pepper.
4
Plate
Close the sandwich with the top half, press down gently to set the layers, and cut diagonally before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5 oz420g Genoa salami
- 2 oz56g provolone cheese
- 22 ciabatta roll (about 3.5 oz/100g)
- 2 oz56g roasted red pepper
- a small handful (10g) arugula
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp Dijon mustard
- 1 tsp1 tsp olive oil
- a pinch of black pepper
