Crispy Salami Breakfast Sandwich
Crispy Salami Breakfast Sandwich- Reimagining the classic bacon/egg/cheese sandwich with Italian inspiration lends us a sandwich full of crispy salami and sundried tomato mayo all on a toasted ciabatta roll.
May 31, 2022 by Nicole Collins
I’ve been considering a rebrand here at The Yummy Muffin.
Though not on purpose, this has kind of turned into an egg account.
I was scrolling through my Instagram reels feed the other day (because sometimes I forget what I’ve posted and what I haven’t), and I saw egg video after egg video after egg video.
And I thought to myself, “is this an egg appreciation account now?”
But then I thought, “it can’t be an egg account. What about the Old Bay?”
And then, I started dreaming up egg and Old Bay combo recipes, which by some strange act I don’t have any yet. And, that’s basically a glimpse into how my brain works in addition to the process I go through sometimes to develop my recipes.
It’s an interesting place inside my brain!
Anywho, though I’m not actually going to turn this blog into a 24/7 egg shrine; we are going to make a delicious egg recipe today.
Today, we’re making Crispy Salami Breakfast Sandwich!
Imagine this sandwich as your classic bacon, egg, and cheese sammie that just got back from an Italian vacation. We’re swapping bacon for crispy salami, using mozzarella as our cheese, adding a layer of sun dried tomato mayo, and shoving it all in a toasted ciabatta roll.
Yup, it’s as incredible as it sounds. So, let’s get to it!
Now, there’s really not much to do for this recipe. It’s more of an assemble and go type of deal, and who doesn’t love those super simple recipes. But, it’s the collection of ingredients that we pair together that makes this sandwich special. And, special it is!
Let’s start with the sun dried tomato mayo. You guys have heard this from me before…I love it so much that I could eat mayonnaise straight from the jar, but I do not like mayo on an egg sandwich. It weirds me out most of the time, and I don’t know why. But, the mayo on this sandwich is necessary. It makes the sandwich, and it’s my favorite part. It’s as simple as adding some sun dried tomatoes, mayo, and a little garlic powder to a food processor, and letting it blend together. Sun dried tomatoes are naturally packed with so much rich and acidic flavor, and that beautiful tomato essence really perfumes the whole sandwich.
For the crispy element of our sandwich, we’re going to bake some salami slices in the oven. For one, I think the salami gets way crispier in the oven than trying to crisp it in a pan on the stovetop. And for two, we can get double duty out of the oven by toasting our ciabatta rolls at the exact same time on the exact same sheet pan. Arrange everything on a parchment lined sheet pan, pop it in the oven for a couple of minutes, and that’s pretty much all the work we need to do.
To assemble, we’ll layer some baby spinach on our ciabatta roll to add some color and freshness. Then, we’ll pile on some of our crispy salami, a fried egg, and some deli mozzarella cheese. Then, we’ll schmear that top roll with our sun dried tomato sandwich, close it up, and chow down.
A quick note on the mozzarella. There are soooo many options for mozzarella. You have fresh. You have shredded. You have sliced. You have block. You have pearls. The mozzarella market is booming. We want to use deli sliced mozzarella for this sandwich. It’s not as wet as a fresh mozzarella, and the meltability is on point. If for some reason you can’t get your hands on deli mozzarella, shredded mozz would be your next best option.
This sandwich hits all the notes. You have the savory bite in the crispy salami. You have the slightly sweet acidic notes in the mayo. You have earthiness from the spinach. You have rich ooey gooeyness from the egg. And, the mild mozzarella along with the airy ciabatta just brings it all home.
All this, and we really didn’t do that much work at all!
Ok, everyone. I hope you enjoy this quick and simple recipe. I can’t wait to hear what you think!
Enjoy, and let’s eat!
Crispy Salami Breakfast Sandwich
Serves: 4 Print
½ cup mayonnaise
2 sundried tomatoes + 1 tsp oil from the jar
1/8 tsp fresh cracked black pepper
1/8 tsp garlic powder
4 ciabatta rolls, split lengthwise
12 slices salami
1 cup baby spinach
4 slices deli mozzarella
4 fried eggs
olive oil, for drizzling
Make the sun dried tomato mayo: In a small food processor or blender, add mayonnaise, sun dried tomatoes with their oil, and black pepper. Process until smooth and fully combined.
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Arrange ciabatta halves on the baking sheet, cut side up; and drizzle lightly with olive oil. On the same baking sheet, arrange salami in a single layer. Bake for 8-10 mins until the rolls are lightly toasted and the salami is crisp.
Assemble the sandwich: Schmear sun dried tomato mayo over the cut sides of each roll. On the bottom roll, layer spinach, salami, fried egg, and mozzarella, evenly divided between each sandwich. Close the sandwich with the top roll. Enjoy!
*If you're not making all of these sandwiches at once, the sun dried tomato mayo can be stored in the fridge for about a week. Wait to toast the roll and crisp the salami until you're ready to eat.
*I used what I like to call “sandwich mozzarella” for this sandwich. Basically, you want the sliced cheese like you'd get at the deli counter and not the fresh mozzarella that you find with the specialty cheese. Shredded mozzarella would work in this sandwich too.
*This sandwich is equally delicious on some toasted sourdough bread too if you don't have ciabatta.