Serious Eats: Recipes

Make-Ahead Salami Sub with White Bean Spread and Kale-Slaw

[Photograph: Suzanne Lehrer]

There are two main considerations in creating a make-ahead sandwich that you'll actually still want to eat upon arrival: bread choice and condiments. When selecting your bread, stick with baguettes or rolls over pre-sliced breads—toasted sliced bread will only become a hard, crumbly mess, and regular sandwich bread doesn't hold up too well under the stress of anything other than a PB&J. A sturdy baguette or ciabatta roll is ideal.

Next up is your filling. I wanted to create a condiment with the creaminess of mayo, but with real sandwich sustainability. This quick white bean spread is good for both, and packs a tangy punch with a touch of horseradish. Topped with a simply dressed hearty green like kale, this sub has freshness and crunch, but no watery wilting lettuce. Fatty salami rounds out the bitter and sweet flavors without the threat of drying out over time.

As with most sandwiches, this can be tailored to your liking; feel free to switch out salami for another cured meat, thinly sliced turkey, or ham. If you're using a baguette, try to slice as close to eating as possible to avoid encountering stale bread.

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at and on twitter @the_suzchef.

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