Ζεϊμπέκ Σαλάμι Recipe

In a medium bowl combine the Greek yogurt, mayonnaise and Dijon mustard. Whisk until smooth.

Add the hot red pepper paste (or a pinch of crushed red pepper), minced garlic, lemon juice and olive oil. Stir to combine until the spread is homogenous.

Season the spread with salt and black pepper. Taste and adjust heat or acidity (add more lemon juice for brightness or more pepper paste for heat). Cover and refrigerate while preparing the rest (at least 10 minutes to let flavors meld).

Prepare vegetables: thinly slice the tomato into 4–6 slices each, thinly slice the red onion into rings and separate the lettuce leaves. Pat the pickle slices dry if wet.

Halve the sandwich rolls horizontally. If you prefer a toasted sandwich, brush cut sides lightly with olive oil and/or butter.

Toast (optional)

Heat a skillet or grill pan over medium heat. Place the rolls cut-side down and toast 1–2 minutes until lightly golden. Remove and set aside.

Arrange cheese on the bottom halves of the rolls (about 50 g cheese per sandwich). Top cheese with an even layer of ζεϊμπέκ salami slices (approximately 75 g per sandwich). If you like the salami warmed, place the assembled open-faced halves in the skillet for 1–2 minutes to slightly melt the cheese and warm the meat.

Spread about 2 tablespoons of the spicy mustard & garlic spread on the top half of each roll.

Layer tomato slices, red onion rings (a few per sandwich), lettuce leaves and 2 pickle slices on top of the salami. Sprinkle fresh oregano if using.

Close sandwiches, press gently, slice in half if desired, and serve immediately. Provide extra spread and pickles on the side if desired.

Serve sandwiches fresh. If making ahead, store components separately (spread refrigerated up to 3 days, sliced salami and cheese covered, vegetables wrapped) and assemble within 24 hours for best texture.