Genoa Salami & Cheese Recipe

Slice the ciabatta roll horizontally through the middle. If you prefer a toasted sandwich, lightly spread butter on the cut faces and toast cut-side down in a nonstick skillet over medium heat for 1–2 minutes until lightly golden. Remove and place cut sides up on a cutting board.

In a small bowl, combine mayonnaise, Dijon mustard, extra-virgin olive oil, red wine vinegar, dried oregano, kosher salt, and freshly ground black pepper. Stir until smooth and emulsified.

Spread the sauce evenly across both cut faces of the roll, using about two-thirds on the bottom half and the remainder on the top half so flavors concentrate where the fillings sit.

Lay the provolone slices across the bottom half of the roll, slightly overlapping to cover the surface. Top with the cheddar slices, arranging to create an even layer.

Fold or fan the Genoa salami slices and place them on top of the cheese in a single even layer (use all 8 slices). If you like a fattier bite, overlap slightly; for a leaner texture, spread them out more.

Place the washed lettuce leaves on top of the salami, then add tomato slices and red onion rings. If using pepperoncini or pickle slices, add them now for extra tang and crunch.

Taste a small piece of tomato (optional) and sprinkle a light pinch of salt and a few cracks of black pepper over the tomato to enhance flavor.

Close the sandwich with the top half of the roll. Press gently to compact the layers for easier eating.

If you toasted the bread and prefer melted cheese, place the assembled sandwich back in the skillet over low heat, cover with a lid for 30–60 seconds to allow cheese to soften (do not leave unattended).

Slice the sandwich in half crosswise with a sharp knife. Serve immediately while fresh. If packing for later, wrap tightly in parchment or foil to keep ingredients together.