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The Italian Salami Sub
5 min
Serves 1
This is less a recipe than a stance. A good salami sub does not need mayo and it does not need to be complicated. What it needs is a couple of different salamis so every bite is a little different, real mozzarella instead of rubbery deli slices, and something with acid and heat to wake it all up. Ten seconds of assembly and you have lunch that beats most sandwich shops.
Steps
- Split the roll and, if you like, warm it for a minute so the crust crisps and the inside stays soft.
- Smear the bomba or pepper spread across the bottom half. This is your sauce, and the reason you will not miss the mayo.
- Layer on the salami, shingling the different kinds so they overlap. More is fine.
- Add the mozzarella, then the tomato, then the arugula on top so it does not get crushed.
- Drizzle the arugula with a little olive oil and a pinch of salt, close it up, and press gently.
Notes
- Variety does the heavy liftingOne salami is a sandwich. Three or four is a sub worth stopping for. Genoa, soppressata, and a peppered one cover sweet, spicy, and funky in the same bite.
