Italian Club Salami Sandwich

Name: Italian Club Salami Sandwich
Prep time: 5 min
Total time: 5 min
Ingredients: 1 hoagie roll; 2 tbsp mayonnaise; 6 slices deli black forest ham; 6 slices soppressata; 6 slices genoa salami; 2 slices prosciutto di parma; 2 slices provolone cheese; 3 slices tomatoes; 1/2 cup chopped iceberg lettuce; 1/4 cup sliced pepperoncinis; salt; pepper

by Joanne April 14, 2023

This Italian Club Salami Sandwich is so much better than your average sandwich, with a delicious combination of Italian meats like genoa salami, prosciutto, soppressata, and black forest ham, with flavorful pepperoncinis and more. It’s great for a quick lunch or picnic!

Italian Sandwich - Held By Hand to Show Interior View with Salami Meats

I was never one to get excited about sandwiches until I ate at Parm in NYC and tasted their Italian Club.

I was used to the average PB&J or turkey mayo sandwiches of my childhood, but this was a sandwich on a totally different level. This was a very good sandwich, which I didn’t really know was possible.

I went on to taste all of the sandwiches on their menu, including meatball parms and this Eggplant Parmesan Sandwich that I also recreated for the blog, but admittedly those take a bit more work than the club sandwich I’m sharing here.

If you’ve got 5 minutes, you have time to make this sandwich. It’s so easy, yet so good.

Salami Sandwich - with Big Fluffy Bread, Pepperoncini, Lettuce, Tomato in Filling

Even though Parm’s version is excellent, I can’t be buying $16 sandwiches all the time, so I eventually started recreating them myself. They’re very delicious, and much more affordable.

Step by Step Overview:

To start, get a good hoagie roll from a bakery or the grocery store, and spread one side with mayonnaise:

If you have 10 minutes to spare, I recommend using homemade mayonnaise for the best flavor.

Next layer on thinly sliced soppressata, which is a hard salami flavored with black pepper, hot red pepper chilies, and wine:

Next up, genoa salami, another dry salami which is similar in flavor, but usually more mild and a little less dry than soppressata:

And then, thinly sliced black forest ham, layered on in folds:

Adding sliced Black Forest Ham Onto Bread

I use black forest ham because it’s my favorite, but any ham you enjoy works.

And then! Prosciutto di parma:

Adding sliced Prosciutto di Parma Onto Bread

Prosciutto varies hugely in quality. Make sure to get a good one that comes from Italy, and make sure it’s cut into thin slices or it will be hard to chew.

Next add provolone cheese or meunster cheese, and thinly sliced iceberg lettuce:

Iceberg’s crisp, watery crunch makes it the best lettuce choice here.

Add thinly sliced fresh tomatoes and sliced pepperoncinis:

Tomato Slices and Pepperocini Added Onto Sandwich

Add a little salt and pepper on top, then put on the top piece of bread:

Pressing Down On the Salami Sandwich with Hand to Flatten

Slice it in half, then devour!

Italian Sandwich Recipe - Served on Wooden Board with 4 Meats and Veggie Filling

Quite an easy salami sandwich to put together, but totally delivers in taste.

This Eggplant Parmesan Sandwich is one of my favorite hot sandwiches that I also recreated from Parm in NYC. I also love these Italian Sausage Stuffed Zucchini Boats and Parmesan Crusted Pork Chops. Enjoy!

Recipe Variations

Cold sandwiches like this take very well to changing things up. Here are some other variations I enjoy.

Pepperoncini – Try adding banana peppers instead.

Onion – If you don’t mind the bite of raw onion, thinly sliced red onions are fantastic here.

Provolone cheese – I truly think provolone is the superior choice here, as the soft and gooey cheeses tend to be more mild. However, for more flavor you can add some grated parmesan cheese. Or you can try a mild cheddar cheese, havarti, meunster cheese, or fresh mozzarella cheese.

Spreads – In addition to the mayonnaise, you can add dijon mustard to either one of the bread slices. Cream cheese is also a popular ingredient for salami sandwiches.

Greens – Iceberg is my favorite choice here, but you can also try arugula for a peppery flavor, or even fresh basil leaves.

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