Easy salami sandwich

This easy salami sandwich with caponata, cheese and tomatoes is a delicious summer lunch served on fresh olive bread and the perfect picnic recipe.

Easy salami sandwichIngredients

Salami sandwiches are some of the most delicious out there. Layering the salty salami with Italian flavors will be a guaranteed hit. I used jarred Caponata (an Italian dish cooked with eggplant/aubergine and tomatoes) that is often served as an antipasto and added a generous layer to a big loaf of olive bread. The saucy Caponata soaks into the bread and adds a ton of flavor to the sandwich along with tomatoes, cheese and fresh arugula/rocket.

  • Bread. I used olive bread but ciabatta or Italian bread will also work.
  • Salami.
  • Caponata. Substitute with basil pesto.
  • Tomatoes. 
  • Fresh arugula/rocket.
  • Cheese. I used pepper jack but you can use any cheese of your choice.
  • Fresh basil. 
  • Olive oil.
  • Salt and black pepper.

How to make a salami sandwich

Slice the bread in half with a sharp bread knife. Generously spread the caponata onto the bread then follow with a layer of arugula/rocket. Add sliced tomatoes and season generously with salt and black pepper. Top with slices of cheese then add the salami. More is more here, so don’t be shy with the amount of salami you add. Top with fresh basil and a drizzle of olive oil then serve.

Easy salami sandwich

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Easy salami sandwich

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Easy salami sandwich

Easy salami sandwich

This easy salami sandwich with caponata, cheese and tomatoes is a delicious summer lunch served on fresh olive bread and the perfect picnic recipe. 
4.69 from 22 votes
Print Pin Rate
Course: Lunch, Sandwich
Cuisine: American
Keyword: easy lunch recipe, Salami sandwich, Sandwich recipe
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Calories: 445kcal
Author: Alida Ryder
Servings: 4


  • 1 olive bread halved (alternatively use Ciabatta or French loaf)
  • 1 cup Caponata Alternatively tapenade or pesto can be used
  • 2 cups rocket/arugula
  • 2 tomatoes sliced
  • 50 g (+- 2oz) cheese (cheddar, provolone or mozzarella will all work well)
  • 100 g (+- 4oz) salami
  • fresh basil


  • Halve the olive bread horizontally. 
  • Layer on the Caponata followed by the rocket/arugula, tomatoes (seasoned with salt and pepper), cheese, salami and basil. 
  • Drizzle a little olive oil over the top layer of bread and place onto the sandwich. 
  • Slice into 4 servings and serve. 


Calories: 445kcal | Carbohydrates: 59g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 1317mg | Potassium: 389mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1060IU | Vitamin C: 11.4mg | Calcium: 126mg | Iron: 0.9mg


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  1. This was an amazingly delicious sandwich! I really strive to stick to the exact recipe the first time I try it but I live in a rural area so I made only minor adjustments. I used basil pesto for the caponata. Sharp cheddar cheese. I did add some mild banana pepper rings. My friend supplied basil and tomato picked off the vine and on to my sandwich within minutes. This was such a flavorful sandwich and so fun. I was pleased to see a substitution was pesto as I had recently picked up a basil pesto that I have never ever tried before this gave me a great excuse to experiment. I’m going to be honest here, I’m going to have this sandwich again tomorrow! Not leftovers, but a freshly made sandwich because I have all the ingredients. It was just that good!! Thank you for sharing this recipe with us