This isn’t your average salami sandwich. A crusty baguette is packed with assorted salamis, roasted red peppers, pesto, provolone, fresh basil, and dressed arugula, then wrapped tightly and chilled overnight. Slice it for a party platter or enjoy portions across several days—kept wrapped in the fridge it will stay good for up to five days.
Slicing a bit off each day for lunch with a cup of soup or some chips feels like a small triumph. Packed into a lunch bag, it’s the kind of sandwich that will attract admiring glances at school or work.
Picnic Sandwiches
These salami baguette sandwiches are ideal for picnics because you assemble them ahead of time and chill until needed. They combine convenience and bold flavor, and they travel well when wrapped tight.
Choose bread with some character. A baguette is perfect: its sturdy crust and firm crumb stand up to wetter elements like pesto, vinaigrette, and roasted peppers as well as a generous amount of sliced salami and cheese.
Thin, soft sandwich bread won’t hold together when packed with these fillings. Because baguette dough is lean, it soaks up flavors without collapsing. If you can’t find a baguette, look for crusty artisan rolls that aren’t made with added fat. Italian bread can work in a pinch, but pick a firmer loaf rather than a pillowy one for best results.
The sturdier the bread to start, the better the finished pressed sandwich will be—because yes, you’ll press it.
Pressed Sandwich
Don’t be put off by the term “pressed sandwich.” This one is easy to make and tastes impressive. The build is what makes it sing: spread pesto or chimichurri on the bread so the flavor penetrates every bite.
Layering is key. Start with half the salami, add fresh basil, then top with slices of provolone to help hold everything together. I like a mix such as Genoa, hard salami, and soppressata, but use whatever you prefer.
I keep the fillings relatively simple so the flavors balance. I usually skip Dijon, since there’s plenty of interest already, but add it if you like a tangy kick. The arugula (or baby spinach) is dressed with lemon juice, olive oil, a pinch of salt, and fresh black pepper; it brightens the sandwich without overpowering it. While I often enjoy red onion on sandwiches, this one doesn’t need it—though you can add it if you’re an onion fan.
If you prefer a warm sandwich, remove the wrap, re-wrap in foil, and heat in a hot oven for about 20 minutes or until the cheese is melted and the sandwich is warmed through.
Baguette Sandwich
This baguette sandwich is a game changer: made from easy-to-find ingredients and prepared ahead, it will become a reliable favorite for gatherings and lunches. No special equipment required—just a few simple tools and fresh ingredients.
Baguette Sandwich Ingredients
- Baguette
- Homemade or jarred pesto (or chimichurri)
- Roasted red pepper strips, drained
- Assorted salamis
- Sliced provolone cheese
- Arugula, baby arugula, or baby spinach
- Lemon vinaigrette or Italian dressing
- Fresh basil leaves
Equipment
- Bread knife
- Cutting board
- Parchment paper or plastic wrap and kitchen twine (optional)
Pair this sandwich with fresh, bright drinks or a comforting soup for a complete meal.
Fresh cocktails, mocktails, or a crisp sparkling beverage make great companions. Likewise, a cup of soup—tomato-basil, tortellini vegetable, or a hearty lasagna-style soup—turns this into a satisfying lunch or light dinner. A simple bean or grain salad also pairs nicely.
Salami Sandwich
Use your fingers to hollow out some of the crumb from the top half of the baguette. This creates space so the fillings sit nicely and the sandwich is easier to eat.
Spread the pesto or chimichurri evenly over both bread halves. Arrange half the salami along the bottom half, add basil leaves, then layer the provolone slices on top to keep everything in place.
Lay roasted red pepper strips along the top half and add the remaining salami. Toss arugula or baby spinach with a little lemon vinaigrette and pile it on the top half of the bread.
Holding the cheese against the bottom half, flip it carefully onto the top half so the layers align. Wrap the sandwich tightly in plastic wrap or parchment and refrigerate for at least six hours, preferably overnight, before slicing and serving.
Properly wrapped, these sandwiches will keep in the refrigerator for up to five days.
Salami Sandwich
Equipment
- 1 bread knife
- 1 cutting board
- 3 feet parchment paper or plastic wrap
Ingredients
- 1 baguette, split in half lengthwise
- 1/2 cup pesto or chimichurri
- 1/2 cup roasted red pepper strips, well drained
- 1/2 pound thinly sliced salami (assorted)
- 8 thin slices provolone cheese
- 2 cups arugula or baby spinach
- 1 teaspoon lemon vinaigrette or Italian dressing
- 8 fresh basil leaves
Instructions
- Pull some of the crumb from the top half of the baguette to create space for fillings.
- Spread the pesto or chimichurri evenly on both bread halves.
- Arrange half the salami along the bottom half, add basil leaves, then layer provolone over the salami.
- Lay roasted red pepper strips along the top half and add the remaining salami.
- Toss the arugula or baby spinach with vinaigrette and add it to the top half of the bread.
- Holding the cheese against the bread, flip the bottom half onto the top half so layers align.
- Wrap tightly with plastic wrap or parchment and refrigerate at least 6 hours, preferably overnight, before slicing and serving.
- Store wrapped in the refrigerator for up to 5 days.
Notes
