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–+ servings
Salami Sandwiches cut in half with salami, provolone cheese, olive tapenade and arugula on a ciabatta roll.
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5 from 4 votes

Salami Sandwiches with Olive Tapenade

These classic Italian-style salami sandwiches stay fresh, never soggy, and are loaded with cheese, olives, and arugula. My favorite picnic sandwich!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Lunch
Cuisine: Italian
Keyword: Italian Sandwiches
Servings: 4 sandwiches
Calories: 392kcal
Author: Emily Walker

Ingredients

  • 4 Ciabatta Bread rolls or Rustic Italian Bread
  • 1/3 pound Salami Thin Sliced
  • 8 slices Provolone Cheese
  • 1/2 cup Kalamata Olives Pitted, the kind in a jar
  • 1/4 cup Balsamic Vinegar not vinaigrette
  • 1 cup Arugula Lettuce

Instructions

  • Finely chop the Kalamata Olives and mix in a generous amount of Balsamic Vinegar for the tapenade.
    Small bowl with kalamata olive tapenade and spoon.
  • Cut ciabatta bread roll in half and place salami slices on the bottom topped with two slices of provolone cheese.
    Cutting board with bottom of ciabatta bread, salami and provolone cheese.
  • Spread a good amount of the olive tapenade on the cheese slices.
    Olive tapenade on top of provolone cheese.
  • Add a generous amount of arugula lettuce.
    Arugula lettuce placed on top of a Salami Sandwich.
  • If you are packing this sandwich for lunch or an outing, wait to spread on the tapenade until just before eating.
    Salami Sandwiches with salami slices, provolone cheese, olive tapenade and arugula on a ciabatta roll.

Notes

  • Add olive tapenade right before serving to keep your sandwiches from getting soggy.
  • If picnicking or hiking, wrap sandwiches in parchment paper and store in a cooler to keep fresh. 

Nutrition

Calories: 392kcal | Carbohydrates: 6g | Protein: 23g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 69mg | Sodium: 1617mg | Potassium: 256mg | Fiber: 1g | Sugar: 3g | Vitamin A: 678IU | Vitamin C: 1mg | Calcium: 449mg | Iron: 1mg