I’m generally happiest when I’m standing around one of my grills, coals stoked, and a sizable piece of protein sizzling away. That said, building (and eating) a good sando always puts a smile on my face as well. So much so, that I created an entire category on my blog dedicated just to sandwiches and this is the sandwich that inspired that category on the blog. I could seriously eat this one three times a week.
I’m convinced any lover of one of the major sandwich shops will rethink ordering another overpriced sandwich after they try this spicy salami and roasted tomato sandwich. Like any good sandwich, this one starts with the bread, and ciabatta is my choice in this case.
Ciabatta gives enough chew to stand up to this sandwich while offering a subtle yet savory flavor that goes well with the sweetness of the tomato and the buttery flavor of the brie. A great loaf of fresh ciabatta can be tricky to find—I recommend checking your local bakeries for a fresh loaf. I generally hit up a local place called, appropriately, Dolce & Ciabatta that I absolutely love. Your town likely has an artisan baker like the one I visit, just do a quick google search for where to buy ciabatta bread.
Anyway, I digress, let’s get back to those complementing flavors. Every ingredient of this sandwich plays off the other—the spiciness of the salami with the sweetness of the roasted tomato.
The earthiness of the brie opposite the bitterness of the arugula is like a symphony of flavors in your mouth. Another reason to use a hearty and mild bread like ciabatta: the bread should complement the sando, not compete with it.
A little competition is usually a good thing, but that’s not in the case here. You wouldn’t want to use, say, a sourdough bread. I absolutely love sourdough, but that flavor profile just wouldn’t work with the flavors running through this spicy salami and roasted tomato sandwich. Save the sourdough for my open-faced beef sando which is of course amazeballs.
Spicy Salami and Roasted Tomato Sandwich
Serves: 2–4 | Prep Time: 5 minutes | Cook Time: 7–10 minutes
Ingredients
1 loaf fresh ciabatta bread
16 oz brie cheese
8 oz spicy salami, sliced
1 cup roasted tomatoes
1 cup arugula, roughly chopped
How to Make This Hot Salami Sandwich
Step 1: Preheat oven to 350 degrees F.
Step 2: While oven is preheating, slice ciabatta bread vertically in 6-inch-long sections, then slice those sections in half horizontally.
Step 3: Slice salami into thin slices and set aside.
Step 4: Cover the bottom half of the bread with half of the brie.
Step 5: Top the brie with the spicy salami and roasted tomatoes and place it on a baking dish.
Step 6: Place the top of the sandwich on baking sheet, cut side up, and cover with brie cheese. Place in preheated oven for 7–10 minutes.
TIP: This is key so that both the top and bottom of the sandwich are covered in the gooey melted brie.
Step 7: While sandwich is baking, roughly chop arugula and set aside.
Step 8: Remove baking sheet from oven. Using a turner, remove sandwich from baking sheet.
Step 9: Spread the chopped arugula on the bottom half of the sandwich before topping with the remaining piece of ciabatta.
Step 10: Slice diagonally and serve.
Spicy Salami and Roasted Tomato Sandwich
Ingredients
- 1 loaf fresh ciabatta bread
- 16 oz brie cheese
- 8 oz spicy salami, sliced
- 1 cup roasted tomatoes
- 1 cup arugula, roughly chopped
Instructions
- Preheat oven to 350 degrees F.
- While oven is preheating, slice ciabatta bread vertically in 6-inch-long sections, then slice those sections in half horizontally.
- Slice salami into thin slices and set aside.
- Cover the bottom half of the bread with half of the brie.
- Top the brie with the spicy salami and roasted tomatoes and place it on a baking dish.
- Place the top of the sandwich on baking sheet, cut side up, and cover with brie cheese. Place in preheated oven for 7–10 minutes.TIP: This is key so that both the top and bottom of the sandwich are covered in the gooey melted brie.
- While sandwich is baking, roughly chop arugula and set aside.
- Remove baking sheet from oven. Using a turner, remove sandwich from baking sheet.
- Spread the chopped arugula on the bottom half of the sandwich before topping with the remaining piece of ciabatta.
- Slice diagonally and serve.