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

Salami Sandwich with Parmesan Crisps and Mostarda

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
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.
Print Recipe

Ingredients

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

Frico

  • 2 tbsb grated parmigiano reggiano

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