Salame Forte Panuozzo Recipe

Make the aioli

In a small bowl, combine 1 cup mayonnaise, grated garlic (2 cloves), 1 tsp lemon juice, 1 tsp Dijon mustard and 1 tbsp olive oil. Whisk until smooth. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust acidity or salt. Cover and refrigerate while assembling (at least 10 minutes for flavors to meld).

Warm and prep the panuozzo

Preheat oven to 375°F (190°C) or heat a panini press. Slice the panuozzo roll horizontally, leaving a hinge if desired. Lightly brush cut sides with 1 tbsp olive oil (and 1 tsp butter if using) to encourage browning. Place cut-side up on a baking sheet and toast in the oven 6–8 minutes until edges are crisp and surface warmed, or toast on a hot panini press until golden and slightly crisp (about 3–4 minutes). Remove from heat.

Layer aioli and cheese

Spread a generous layer (about 3–4 tbs) of garlic aioli on the bottom half of the warmed panuozzo. Arrange the provolone slices evenly on top of the aioli so cheese will melt slightly from the warm bread.

Add salame and arugula

Layer the thinly sliced salame over the provolone (overlapping slices). If using sweet salame and you want heat, sprinkle 1/2 tsp crushed red pepper flakes evenly over the salame. Top with 2 cups of washed, well-dried arugula and scatter 1/4 cup thinly sliced red onion if using.

Finishing touches

Drizzle a light drizzle of olive oil over the arugula (about 1/2 tsp), then season the greens with 1/4 tsp flaky sea salt and 1/4 tsp freshly ground black pepper. Spread 1–2 tbs garlic aioli on the top half of the roll (optional) and close the sandwich, pressing gently to compact the fillings.

If you prefer the provolone melted, return the closed panuozzo to the oven (or press in a panini press) for 2–3 minutes until the cheese softens and sandwich is warm throughout. Do not overheat—just enough to warm through and meld flavors.

Cut the panuozzo crosswise into two or three portions. Serve immediately while warm, with extra garlic aioli on the side if desired.