Salami Recipe

Prepare bread

Cut the focaccia loaf horizontally to create a top and bottom. If the loaf is thick, split so both halves are roughly equal thickness. Lightly toast cut sides under a broiler or in a 350°F (175°C) oven for 5–7 minutes until just warmed and slightly crisp.

In a small bowl, whisk together 3 tbs mayonnaise, 1 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1 tsp salt, and 1/2 tsp black pepper until smooth. Spread the mayonnaise mixture evenly over the cut surfaces of both focaccia halves.

Make the red vinaigrette: in a small jar or bowl combine 2 tbs red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey (or sugar), 1/2 tsp salt and 1/4 tsp black pepper. Whisk while slowly streaming in 4 tbs extra-virgin olive oil until emulsified. Taste and adjust seasoning. Reserve.

Prepare vegetables: core and slice the heirloom tomato into 1/4-inch rounds (about 3–4 slices). Peel and thinly slice 1/2 medium red onion into rings; separate rings. Slice pepperoncini into thin rounds (about 4 pieces yields several rounds). Rinse and spin or pat dry 2 cups shredded lettuce.

Lightly toss the shredded lettuce with 1–2 teaspoons of the prepared red vinaigrette to dress it just enough to moisten (do not overdress). Set aside.

Layer the sandwich: on the bottom half of the focaccia, arrange the sliced provolone to create a cheese layer (6 slices, slightly overlapping).

Build with meat: fold and layer 8 oz salami (or soppressata) evenly over the provolone, then add 4 oz thinly sliced capicola on top, distributing evenly so each bite has both salumi.

Top meats with the dressed shredded lettuce, then place tomato slices and scattered red onion rings over the tomatoes. Add the sliced pepperoncini on top of the vegetables for briny heat.

Drizzle remaining red vinaigrette (about 1–2 tbs) evenly over the assembled sandwich ingredients. If desired, add a light sprinkle of salt and black pepper to the tomatoes.

Close the sandwich with the focaccia top, press down gently to compact. Using a serrated knife, cut the sandwich into 4 portions (or 2 large) as desired. Serve immediately. Leftovers: wrap tightly and refrigerate up to 24 hours; bread will soften.