Crispy Salami Club Sandwich
A triple-decker turkey club with oven-crisped beef salami in place of bacon, smoked paprika mayo, tomato and romaine on toasted sourdough.
Servings 1 sandwich
Ingredients
Crispy salami
- 8 slices beef salami thinly sliced
Smoked paprika mayo
- 3 Tbsp mayonnaise
- ¼ tsp smoked paprika
- lemon juice a squeeze, optional
Sandwich
- 3 slices sourdough sandwich bread I use my sourdough pan loaf
- 4 oz thinly sliced turkey
- 1 large ripe tomato sliced
- romaine lettuce leaves
- salt and pepper for the tomato
- 4 long toothpicks or sandwich picks
Instructions
- Crisp the salami. Heat the oven to 400°F. Lay the salami slices flat on a parchment-lined sheet pan and bake about 10 minutes, until they curl, darken at the edges and the fat renders. Move them to a paper towel. They crisp more as they cool.
- Make the mayo. Stir the mayonnaise, smoked paprika and lemon juice together in a small bowl.
- Slice the tomato and season the slices lightly with salt and pepper.
- Toast the bread. Toast all 3 slices golden.
- Build layer one. Spread mayo on the first slice. Add half the crispy salami, then half the turkey, tomato slices and a romaine leaf.
- Add the middle slice. Spread mayo on both sides of the second slice and set it on top.
- Build layer two. Add the rest of the salami, turkey, tomato and romaine.
- Top and cut. Spread mayo on the last slice and set it mayo side down. Press gently, push in the picks, and cut with a serrated knife.
Notes
Watch the salami after 8 minutes. Thinner slices crisp faster. You want deep red and curled, not black.
Salami chips keep. Crisp a whole package and keep the extras in an airtight container for 2 days. They are great crumbled over salads or eggs.
Gluten-free: use gluten-free sandwich bread and check the salami and turkey labels.