For those of you that don’t know me well, I grew up going to a private Catholic school. We are not a religious family, but when you grow up on the South side of Chicago public schools are not ideal. So, I went to the Catholic school that was in my neighborhood because I could walk to school with my friends, and it’s where pretty much everyone in our neighborhood went. My parents wanted me to be part of the community, walk to school, and have friends that lived down the street.
St. Barnabas was old school – nuns taught classes, we had a strict uniform policy, and we had no hot lunch. Yes, you heard that right – zero hot lunch. When I eventually moved to Michigan and went to public school, I had so many shockers – one of them being what they served for lunch! But, that’s a story for another day though.
Because we had no hot lunch, my mom packed my lunch every single day. I had a few different options she rotated through for sandwiches and snacks. But my lunches were rarely packed with desserts, like my friends usually were. And it was pretty hard to trade a bag of carrots for a Hostess cupcake! But, I did still enjoy my simple lunches.
For my sandwich options I either had peanut butter, turkey, or salami. But, salami was always my favorite. I love it’s salty flavor paired with soft bread. And as a kid, that was my sandwich – salami and bread. It’s probably why my mom packed my lunch full of apples and carrots instead of desserts! I still love salami sandwiches, but I have jazzed mine up a bit since growing up. Today I’m sharing one of my all time favorite sandwiches that I make very often, a class Salami Sandwich. It has many things added to it besides the traditional salami and bread! I use white cheddar cheese, red onion, lettuce, and hummus. I used my Roasted Beet & Garlic Lemon Hummus on this sandwich because I had it in my fridge, but you could any kind of hummus you like. Get the recipe for my Salami Sandwich below.
Tips for making the best Salami Sandwich
• Use high quality salami. I cannot stress this enough! Buy the expensive stuff people. This is where you want to splurge, it will be totally worth it.
• Use a light cheese, not a sharp cheese. Salami is the star on this sandwich so keep the cheese simple. I used white cheddar here, but other options that would be equally delicious would be: provolone, Swiss, or mozzarella.
• Use a hummus you like. I used my Roasted Beet & Garlic Lemon Hummus, but you can use any kind you like.
• This is a great sandwich to pack and take with you. The hummus doesn’t soak the bread like some sauces do, so if you’re packing a lunch for work this one is a great one. You can store it in the fridge and it tastes just as good as if you just made it.
2 slices organic white bread
Roasted Beet & Garlic Lemon Hummus
4 slices organic salami
1 to 2 slices organic white cheddar cheese
1 large slice of organic red onion
2 large leaves organic Romaine lettuce
On one slice of bread, spread hummus generously. Top with salami, cheese, red onion slices, and lettuce. Top with second slice of bread.
Serve immediately, or store in an airtight container in the fridge for up to 6 hours.
Gluten Free – Use gluten free bread.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!