This is no ordinary Salami Sandwich; a crusty baguette is stuffed to bursting with a variety of salamis, roasted red pepper, pesto sauce, provolone cheese, fresh basil, and dressed arugula, then tightly wrapped and stashed in the refrigerator overnight. Then you can slice it all up and arrange it on a platter for a party or stretch it out for up to 5 days!
And let me tell you, if you slice a little off of this every day for lunch with a cup of soup or bag of chips, you’re going to feel very clever indeed. If you’re feeling generous, pop it in a lunch bag for a school lunch that will make your kid the envy of the school.
Salami Baguette Sandwiches make the perfect picnic sandwiches because they’re made ahead of time and refrigerated until you need them. These cold sandwiches deliver both deliciousness and convenience, and what could be better than that?
To make them, we want to use a bread with character. Baguettes are the perfect choice.
The sturdy crumb and crust of the baguette are ideal for stuffing full of flavourful ingredients like pesto, vinaigrette, and roasted red peppers that are also pretty wet. Your bread has to hold up to not just that, but a half of a pound of salty salami, sliced cheese, basil, and arugula, too!
Thin slices of sandwich bread (or really any bread slices for that matter) simply cannot hold their structural integrity in the face of all of that deliciousness. Because a baguette is made from a super lean dough, it has the ability to soak up all the good stuff without falling apart.
My second choice for bread would be the crusty artisan style rolls that are available at bakeries and the grocery store. Look for a bread that wasn’t made with fat so you are likelier to have that super lean dough similar to a baguette.
Italian bread is another decent option, but you want to get one that isn’t pillowy soft. It may not hold up as well for more than a day or two, though. The sturdier your bread is to start with, the happier you’ll end up being with the final pressed sandwich.
…Because pressed it will be!
Don’t let “pressed sandwich” intimidate you. This is truly an easy salami sandwich with an impressive payoff and so much flavour!
The success of these pressed salami sandwiches is all down to the construction. You put the pesto or chimichurri directly on the bread so that it can soak in and flavour every single bite.
Next comes the salami! I like to use a combination of Genoa salami, hard salami, and soppressata. You can choose whichever you love best.
I keep it pretty simple on these sandwiches, if you can call such a gorgeous sandwich simple. While I don’t add Dijon mustard because I think there’s enough of a flavour party going on, you’re certainly welcome to do that if it dings your chimes.
And I dress the arugula with a squeeze of lemon juice, a little olive oil, a pinch of salt, and a few grinds of black pepper. While I am normally keen on red onions on sandwiches, this one is an exception.
It just doesn’t need them! Again, though, if you’re a die-hard onion lover, you can go for it. That’s the beauty of easy recipes like this; you can customize it to your tastes.
If hot sandwiches are your jam, feel free to remove whatever wrapping you have on it. Re-wrap your salami sandwiches in foil and pop it into a hot oven for about 20 minutes, or until the sandwich is warmed through and your cheese is melty and gooey.
This baguette sandwich is a bit of a game changer. By virtue of the facts that you can make this irresistibly satisfying sandwich from easy to find ingredients and make it up to a handful of days ahead of time, it will find its way onto your table or into your lunch bag frequently.
You don’t need any fancy ingredients or equipment to make it. Here are our obligatory lists so you can figure out whether this is a non-challenge you’d like to take on.
Baguette Sandwich Ingredients
- Homemade Pesto or Jarred Pesto
- Homemade Roasted Red Pepper or Jarred Roasted Red Pepper
- Assorted Salamis
- Sliced Provolone Cheese
- Arugula, Baby Arugula, or Baby Spinach
- Lemon Vinaigrette or Italian Dressing
- Fresh Basil
What do you serve with this glorious salami sandwich? Well you want equally stellar side dishes and drinks of course.
In keeping with the fast-and-easy theme, try our Ranch Water Recipes, Berry Kombucha Margaritas, or Mixed Berry and Basil Sangria By The Glass (and mocktail variation). Each of these is a feast for the eyes as well as being refreshing and tasting great.
And you wouldn’t go wrong adding a cup of soup to the mix, whether it’s Wegmans Lasagna Soup Recipe Copycat, Creamy Tomato Basil Soup, or Tortellini Vegetable Soup. You could most definitely add a lovely White Bean Salad on the side and be very happy, too.
Use your fingers to pull out some of the inside of the bread on the top half. This will give room for the fillings to nest into the bread so the sandwich is not difficult to eat.
Divide the pesto or chimichurri between the two halves of bread and spread it as evenly as you can.
Arrange half of the salami along the entire length of the bottom half of the bread, then top with the basil leaves before arranging the slices of provolone cheese over the salami. The cheese should hold the salami and basil leaves in place.
Lay the roasted red pepper strips along the entire length of the top piece of bread and top with the other half of the salami.
In a mixing bowl, toss together the arugula or baby spinach with the vinaigrette. Add this to the top half of the bread.
Holding the cheese against the bread, carefully flip the bottom half of the bread onto the top half of the bread.
Wrap tightly with plastic wrap or parchment paper and refrigerate for at least 6 hours, but preferably overnight before slicing and serving.
These sandwiches are good for up to 5 days after being made as long as they are kept tightly wrapped in the refrigerator.
Salami SandwichRate Recipe
- 1 bread knife
- 1 cutting board
- 3 feet parchment paper or plastic wrap
- 1 baguette split in half horizontally, lengthwise
- ½ cup pesto or chimichurri
- ½ cup roasted red pepper strips well drained
- ½ pound thinly sliced salami assorted salamis are fine here
- 8 thin slices provolone cheese
- 2 cups arugula or baby spinach
- 1 teaspoon lemon vinaigrette or Italian dressing
- 8 leaves fresh basil
- Use your fingers to pull out some of the inside of the bread on the top half. This will give room for the fillings so the sandwich is not difficult to eat.
- Divide the pesto or chimichurri between the two halves of bread and spread it as evenly as you can.
- Arrange half of the salami along the entire length of the bottom half of the bread, then top with the basil leaves before arranging the slices of provolone cheese over the salami. The cheese should hold the salami and basil leaves in place.
- Lay the roasted red pepper strips along the entire length of the top piece of bread and top with the other half of the salami.
- In a mixing bowl, toss together the arugula or baby spinach with the vinaigrette. Add this to the top half of the bread.
- Holding the cheese against the bread, carefully flip the bottom half of the bread onto the top half of the bread.
- Wrap tightly with plastic wrap or parchment paper and refrigerate for at least 6 hours, but preferably overnight before slicing and serving.
- These sandwiches are good for up to 5 days after being made as long as they are kept tightly wrapped in the refrigerator.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.