Toscano Salami Sub

Toscano Salami Sub


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Salty salami spiced with black peppercorns is the star of this sandwich. Provolone cheese, lettuce, and tomatoes are all layered with the toscano atop ciabatta bread, and drizzled with an olive oil and vinegar dressing.

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Time needed

15 min preparation

Serving Size / Yield

4 servings


  • 1/2 C. Olive Oil
  • 3 Tbs. Apple Cider Vinegar
  • 2 tsp. Dijon Mustard
  • 2 Garlic Cloves, minced
  • 1/2 tsp. Italian Seasoning
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Ground Black Pepper
  • 1 C. Romaine Lettuce Leaves, torn apart
  • 4 Ciabatta Sandwich Buns, halved lengthwise
  • 32 slices Toscano Salami
  • 8 slices Provolone Cheese
  • 3-4 Small Tomatoes, thinly sliced

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In a medium bowl, whisk together the olive oil, vinegar, mustard, garlic, Italian seasoning, salt, and pepper until well-combined. Set dressing aside. Layer across one half of each sandwich bun 1/4 cup of the lettuce leaves, followed by 8 slices of salami, 2 slices of cheese, and about 8 slices of tomatoes. Drizzle with 2 tablespoons of the olive oil and vinegar dressing. Gently press the second half of each sandwich bun atop a salami filling to help sandwiches stick together.

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