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    Home » Recipes » Salami Sandwich with Parmesan Crisps and Mostarda

    Salami Sandwich with Parmesan Crisps and Mostarda

    Published: Aug 11, 2018 · Modified: Feb 20, 2022 · by Debra with Leave a Comment · 817 words. About 5 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    This is not your average salami sandwich recipe. I've taken my childhood tastes for zippy mustard and crunchy chips, and elevated them into this Italian sandwich recipe that's just about as elegant as a sandwich can get.

    An open-faced salami sandwich topped with frico and mostarda on a wooden cutting board.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my full disclosure policy here. 

    Try this grown up version of that salami sandwich on white bread that you used to make when you were a teenager. Use the good salami, top with parmesan crisps instead of potato chips, and spread the bread with some fancy mostarda instead of yellow mustard.

    Jump to:
    • Ingredients
    • Instructions
    • Related Recipes
    • Recipe
    Shredded parmigialno reggiano sits in the foreground on a wooden cutting board, with a block of the cheese in the background.

    Ingredients

    • Italian white bread: Go to a local Italian bakery and get some really good sandwich bread that's pillowy soft with a nice crust on the outside.
    • Genoa salami: Genoa is probably the most readily available salami that you'll find at the Italian market. Finocchiona, a fennel salami, would also be a great choice.
    • Parmesan cheese: You really have to use the good Parmigiano Reggiano to make the parmesan crisps. The stuff in the round container in the grocery aisle will not do. It just won't melt down into these lacy wafers. Maybe because there might actually be sawdust in it. Not good. And even the better, pre-grated stuff doesn't work because anti-caking agents have been added that keep it from melting together properly. It's worth the investment for the flavor, and you can save the rinds to use in soups and sauces later.
    • Mostarda: You can use my recipe and make your own mostarda. It takes 4 days, but only because it has to sit around and macerate for a while. But if you're in a hurry, you can just buy some at the store.

    Instructions

    Make the parmesan crisps:

    Preheat oven to 400 degrees. Line a baking sheet with parchment paper.Grate parmigiano reggiano on the small side of a box grater.

    Heap two tablespoons of grated cheese for each crisp into well-spaced piles on the parchment. You can gently tap it down on top if you want.

    Stacks of shredded parmigiano reggiano on parchment paper arranged on a baking sheet.

    Bake for 3-5 minutes until cheese is bubbling and beginning to crisp. Remove from oven and allow to cool completely.

    Cooked parmesan crisps - on a sheet of parchment paper.

    Assemble the salami sandwich:

    Place 1-2 layers of salami slices on the bread. Top with 2 frico chips, then add mostarda before placing the other slice of bread on top.

    When making the salami sandwich, don't over pile the ingredients. You just want one layer of each, so all the ingredients have their chance to shine.

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    Related Recipes

    • An Italian Steak Sandwich with Grilled Radicchio is another snazzier take on a traditional sandwich recipe.
    • A Grilled Eggplant Sandwich with Mozzarella, Tomatoes, and Basil is satisfying on a summer day.

    Recipe

    A salami sandwich with parmesan cheese and mostarda cut in half on a cutting board.

    Salami Sandwich with Parmesan Crisps and Mostarda

    This is not your average salami sandwich recipe. I've taken my childhood tastes for zippy mustard and crunchy chips, and elevated them into this Italian sandwich recipe that's just about as elegant as a sandwich can get.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Keyword: salami sandwich recipe
    Prep Time: 20 minutes
    Cook Time: 5 minutes
    Total Time: 25 minutes
    Servings: 2 sandwiches
    Calories: 691kcal

    Equipment

    • small sauce pan
    • mixing bowls
    • whisk
    • chef's knife
    • cutting board
    • silicone spatula
    • sheet pan
    • box grater

    Ingredients

    • 4 slices good Italian bread
    • 8 slices artisan salami such as finocchiona or genoa per sandwich

    Frico

    • 2 tbsb grated parmigiano reggiano
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    Parmesan Crisps

    • Preheat oven to 400 degres
    • Line a baking sheet with parchment paper
    • Grate parmigiano reggiano on the small side of a box grater. I found that it worked better if the cheese was perpendicular to the counter, giving you longer shreds. This gave the frico a lacier texture.
    • Heap two tablespoons of grated cheese for each crisp into well-spaced piles on the parchment.Bake for 3-5 minutes until cheese is bubbling and beginning to crisp.
    • Remove from oven and allow to cool completely. 

    Assemble the Salami Sandwich

    • Place 1-2 layers of salami slices on the bread. Top with 2 frico chips, then add mostarda before placing the other slice of bread on top. 
    • When making the salami sandwich, don't over pile the ingredients. You just want one layer of each, so all the ingredients have their chance to shine. 

    Notes

    • You really have to use the good Parmigiano Reggiano to make the parmesan crisps. The stuff in the round container in the grocery aisle will not do. It just won't melt down into these lacy wafers. Maybe because there might actually be sawdust in it. Not good. And even the better, pre-grated stuff doesn't work because anti-caking agents have been added that keep it from melting together properly. It's worth the investment for the flavor, and you can save the rinds to use in soups and sauces later.
    • You'll also need to use the small side of a box grater to grate the cheese. If you use a microplane, the cheese is too thin and delicate and won't hold the shape of the wafers. 
     
    This post contains affiliate links. If you make a purchase through one of my links, I may receive a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 691kcal | Carbohydrates: 80g | Protein: 20g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 38mg | Sodium: 1202mg | Potassium: 685mg | Fiber: 6g | Sugar: 64g | Vitamin A: 815IU | Vitamin C: 14.4mg | Calcium: 202mg | Iron: 2.6mg
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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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