Salami, Mozzarella and Roasted Red Pepper Sandwich

By
MacKenzie Smith
MacKenzie Smith
Recipe developer, food stylist, author, and teacher with a passion for sandwiches. She's behind the popular blog Grilled Cheese Social.
Learn about The Spruce Eats' Editorial Process
Updated on 12/12/22
Roasted red pepper Italian sandwich with salami, mozzarella and roasted red peppers
Grilled Cheese Social
Prep: 6 mins
Cook: 0 mins
Total: 6 mins
Serving: 1 serving
Yield: 1 sandwich
Nutrition Facts (per serving)
1216 Calories
83g Fat
63g Carbs
56g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 1
Amount per serving
Calories 1216
% Daily Value*
Total Fat 83g 106%
Saturated Fat 30g 151%
Cholesterol 163mg 54%
Sodium 3616mg 157%
Total Carbohydrate 63g 23%
Dietary Fiber 5g 19%
Total Sugars 6g
Protein 56g
Vitamin C 122mg 611%
Calcium 641mg 49%
Iron 7mg 36%
Potassium 810mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple yet flavorful Italian sandwich is made with fresh mozzarella, zesty salami, sweet roasted red peppers, vibrant basil leaves, and rich, buttery olive oil. 

Ingredients

Steps to Make It

  1. Use a serrated knife to cut the Italian sub roll in half. Place sub roll on butcher or wax paper and drizzle both sides with a really nice olive oil.

  2. Add mozzarella to one-half and sprinkle with salt. Next, add roasted red peppers, genoa salami, and a handful of fresh washed basil.

  3. Close the sandwich and tightly wrap the butcher or wax paper around it. Roll and cut down the middle. Serve immediately or wrap it up for later. ​The sandwich is good for 24 hours if refrigerated properly. 

Tips

  • When choosing an olive oil for this sandwich, think of it as a flavor component, not so much as something to fry something in. Look for an extra virgin olive oil from Italy that has been cold pressed so the flavor compounds are more robust. Also, check the date. Unlike wine which gets better with age, olive oil is best when fresh. If it's older than two years, chuck it. Smell the oil - if you get fruity, peppery, and earthy scents, you know you've picked a good, flavorful olive oil. 
  • Are you a vegetarian or do you not like salami? Try swapping it out for fried eggplant, fried tempeh, prosciutto, ham, or another type of charcuterie. 
  • Like it hot? Try pressing the sandwich in a panini press for a different toasty spin on this tasty sandwich. Not only will the crispiness of the bread play nicely with the stretchiness from the fresh mozzarella, but heating the salami will also help release the natural oils which ​will make the flavor even more rich and delicious.