Best Salami Sandwich
The best salami sandwich includes the mos tunlikely ingredient: olive oil steamed green bell peppers!
Servings: 6 sandwiches
Ingredients
- 4 soft white or wheat hamburger buns
- 3 green bell peppers seeded, cored & sliced in half
- 12 large slices hard salami Genoa, Calabrese or Soppressata
- 6 slices sharp cheddar cheese
- Extra virgin olive oil
- Salt & pepper to taste
Instructions
Steam Peppers
- Place pepper halves in a large pot that has about a ¼ inch of olive oil in the bottom of it. Cover, and turn heat to medium-low. Let peppers steam for 75-90 minutes, re-arranging halfway through for even steaming. Check peppers periodically. If the skins are browing quickly, turn heat lower.
- Peppers are done when soft they’re soft and army green.
Assemble Sandwiches
- Add a slice of cheddar to each bottom bun. Lay 1 pepper half on top of cheese, shaking off excess oil to prevent the bun from getting soggy. Add 2 salami slices to each sandwich. Sprinkle generously with salt & pepper.
- Enjoy right away while the peppers are warm!
Video
Notes
- I do not toast my bun because I like the softness of the sandwich and how the olive oil soaks into the bun a bit. It’s the way I grew up making it! You can toast your buns if desired!
- I also do not melt the cheese. I like the “rawness” of the cheese that just softens from the warmth of the peppers. It’s the way my great grandmother made it!
Nutrition
Serving: 1sandwich | Calories: 402kcal | Carbohydrates: 17g | Protein: 14g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 42mg | Sodium: 729mg | Potassium: 242mg | Fiber: 2g | Sugar: 3g | Vitamin A: 501IU | Vitamin C: 48mg | Calcium: 235mg | Iron: 2mg