Hotsalamisandwiches Recipes

SIMPLE SALAMI SANDWICH

Simple Salami Sandwich image

This sandwich is so simple but sooooo delicious. My mother would make this for me as a special lunch...who knew it was so easy!

Provided by coastmom

Categories Lunch/Snacks

Time 10m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 4

Ingredients

4 slices bread
4 slices salami (the larger slices like the Oscar Meyer prepackaged)
1 onion (small to medium, cut into thin rings)
yellow mustard (to taste)

Steps:

Sautee the onion rings in a skillet with a tiny bit of oil.
While the onions cook, cut a small slit in the middle of each salami slice. If you don't do this, once the salami starts to cook, it will curl up.
Once the onions are about halfway done, add the salami. Brown on both sides.
Slather mustard on each slice of bread.
Place 2 slices of the salami and half the onions on a slice of bread and top with a slice of bread. Do the same for the second sandwich.

Nutrition Facts : Calories 290.3, Fat 13.2, SaturatedFat 5.5, Cholesterol 36.9, Sodium 935, Carbohydrate 31.9, Fiber 2, Sugar 5.3, Protein 10.9

HOT SALAMI SANDWICHES

Hot Salami Sandwiches image

My mother-in-law served these during holidays when we were tired of cooking, and needed something easy to make. My husband and I have even made these ahead of time while traveling by car, and put them in the engine compartment to melt the cheese. We just took them out when we got to a rest stop and had hot sandwiches!

Provided by akcooker

Categories Lunch/Snacks

Time 15m

Yield 4 sandwiches

Number Of Ingredients 5

Ingredients

4 hamburger buns
8 slices hard salami
4 slices American cheese or 4 slices cheddar cheese
4 slices onions (optional)
1/4 cup barbecue sauce

Steps:

Layer bottom of hamburger buns with salami, cheese, onion (if using).
Spread barbecue sauce on top half of bun, and cover rest of sandwich.
Wrap each sandwich in aluminum foil and bake in preheated 400 degree oven until cheese melts; about 5-10 minutes.
May wrap sandwiches in paper toweling and microwave on half power until cheese melts, if desired.

WORLD'S BEST EGG SALAD SANDWICH

World's Best Egg Salad Sandwich image

An egg salad sandwich with new twist! Fresh tomatoes and baby spinach add beautiful color and great flavor.

Provided by shefali chitrang

Categories Salad Egg Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

8 hard-cooked eggs, peeled
3 tablespoons mayonnaise
1 tablespoon minced jalapeno pepper
½ tablespoon honey mustard
½ teaspoon black pepper
½ teaspoon garlic powder
1 pinch salt
8 slices bread
24 leaves baby spinach
8 slices tomato

Steps:

In a medium bowl, mash the hard-cooked eggs with a fork or pastry blender. Mix in mayonnaise, honey mustard, and jalapeno. Season with black pepper, garlic powder, and salt.
Spread egg mixture on four of the bread slices. Layer with baby spinach leaves and tomato slices, and top with remaining slices of bread.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 32.1 g, Cholesterol 376 mg, Fat 20.3 g, Fiber 3.4 g, Protein 18.9 g, SaturatedFat 4.8 g, Sodium 604.9 mg, Sugar 5.5 g

PRESSED SALAMI SANDWICHES

Pressed Salami Sandwiches image

Weighting the assembled sandwiches helps to soften the bread and compress the layers, so the sandwiches are easier and neater to eat.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 1h15m

Number Of Ingredients 5

Ingredients

2 round or oval loaves country bread (1 pound each), split and hollowed
1 jar (12 ounces) oil-packed roasted red peppers
12 ounces salami, thinly sliced
12 ounces provolone cheese, thinly sliced
2 bunches arugula, (about 6 ounces each), washed well and thick stems removed (about 10 cups)

Steps:

Brush cut sides of halved bread loaves with oil from jar of roasted peppers. Dividing evenly, layer bottom bread halves with roasted peppers, salami, cheese, and arugula; top with remaining bread halves.
Wrap each sandwich tightly with plastic, and press: Lay wrapped sandwiches on a baking sheet. Position another baking sheet on top, and weight with heavy canned goods or a large skillet. Let stand for one hour, pressing down occasionally with hands.
Refrigerate wrapped sandwiches until ready to serve, up to 1 day. To serve, cut into wedges.

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