Melon and Salami Sandwich on Rye. Perfect summer sandwich for your next picnic. A make-ahead sandwich that’s born to travel.
It’s officially the Dog Days of Summer. And if you thought that was a term your grandma made up, it’s really an official July-August astrological event…but why implicate our innocent pups? Research tells us that the constellation Orion is often referred to as “The Hunter” and is a prominent constellation visible throughout the world. Nearby is the constellation Canis Major, which is Latin for “greater dog.” According to constellation lore, Canis Major is one of Orion’s hunting dogs. Sirius is part of Canis Major, and with exception to our sun, is the brightest star visible from Earth. Sirius is also called the “dog star” and means “searing.” At this time of year Sirius rises at the same time as the sun and can be visible with the naked eye during daylight hours. Thank you Google.
To me, “Dog Days” represents the sultry part of Summer, a period promoting lethargy and inactivity. A period where we may or may not want to turn on the oven, the stove top or even walk out onto the the searing hot deck to heat up anything. So what a fun Summer Chillin’ project for #SundaySupper where we get revenge on the heat and post foods that are prepared and served cold.
And if you’re not familiar, the #SundaySupper movement was started by Isabel over at Family Foodie as a project for “bringing back Sunday supper around the family table.” Who can argue with that???
I chose a sandwich concoction that I’ve had in my database for years. This melon and salami sandwich on rye bread is served right out of the refrigerator.
Why This Salami Sandwich Works
The distinctive flavor of rye bread is enhanced by salty salami, sweet melon, robust Gouda, and sweet and nutty Jarlsberg. With a bite of Dijon mustard and a slather of cool sour cream, you’ve got a great sandwich. Something about wrapping the whole thing in plastic wrap and chilling for up to six hours, seems to smoosh the flavors and ingredients into a delightful treat.
Recipe for Melon and Salami Sandwich on Rye
I hope you give this Melon and Salami Sandwich a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite salami sandwich recipe, let me know, I’d love to give it a try.
More Recipes Using Salami
- 4 slices rye bread and/or pumpernickel bread
- 2 teaspoons Dijon-style mustard
- 2 ounces thinly sliced Jarlsberg cheese
- 2 ounces thinly sliced prosciutto
- 4 slices thin honeydew melon peeled
- 2 teaspoons light dairy sour cream
- 2 ounces thinly sliced salami
- 2 ounces thinly sliced Gouda cheese
- 2 leaves romaine lettuce ribs removed (optional)
- Spread one side of each bread slice lightly with mustard. On two of the bread slices layer the Jarlsberg cheese, prosciutto, and melon on top of mustard. Spread a thin layer of sour cream over melon slices. Add salami, Gouda, and romaine, if desired. Top with remaining two bread slices, mustard side down. Wrap in plastic wrap. Chill for 1 to 6 hours. Makes 2 sandwiches.
I’m sharing this sandwich recipe over at Meal Plan Monday, hosted by Big Bear’s Wife.
Melon and Salami Sandwich on Rye…It’s what’s for a Cool Summer Meal.
And looking for more chillin’ ideas:
Brisk Beverages
- Blackberry and Peach Sparkling {Camping} Sangria from Simply Healthy Family
- Mocha Madness Milkshake from Desserts Required
- Savory Salted Cumin Mint Lassi With Greek Yogurt from Sue’s Nutrition Buzz
- Skinny Watermelon Mojito from Peanut Butter & Peppers
- Southern Sweet Tea from Gluten Free Crumbley
- Strawberry Mango White Sangria from The Texan New Yorker
Chilled Starters
- Avocado Hummus Dip from Shockingly Delicious
- Bak Kwa (Grilled Chili Pork Jerky) from Food Lust People Love
- Cucumber-Watercress Soup – Gazpacho Style from The Wimpy Vegetarian
- Gazpacho from Jelly Toast
- Green Gazpacho from The Not So Cheesy Kitchen
- Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
- Mexican Flag Guacamole from What Smells So Good?
- Polish Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
- Tuna Tartare from Kimchi Mom
- White Gazpacho from The Little Ferraro Kitchen
Snappy Salads and Sides
- Antipasto Tortellini Pasta Salad from Neighborfood
- Broccoli Salad from Flavor Mosaic
- Cantaloupe Risotto from Confessions of A Culinary Diva
- Cold Peanut Noodles from girlichef
- Korean Salad from Noshing With The Nolands
- Pesto Pasta Salad from Supper for a Steal
- Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
- Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
- Tortellini Pesto Pasta Salad from Serena Bakes Simply from Scratch
- Tuna and Potato Salad from Cindy’s Recipes and Writings
- Quinoa Fruit Salad with a Creamy Yogurt Dressing from Simply Gourmet
- Watermelon, Mango and Arugula Salad from Take a Bite Out of Boca
Refreshing Main Dishes
- Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
- Chicken Bacon Ranch Pasta Salad from Cookin’ Mimi
- Jalapeno Ham Salad from Bobbi’s Kozy Kitchen
- Surimi Salad from Pescetarian Journal
- Zucchini Lasagna from Nosh My Way
Cool Confections
- Berry Ice Cream Bomb from Jane’s Adventures in Dinner
- Cherry Cream Cheese Ice Cream from Magnolia Days
- Lemon Curd Parfait from Life Tastes Good
- Lemon Thyme Ice Pops from Country Girl in the Village
- Mocha Latte Ice Cream from The Foodie Army Wife
- No Maker Required Berry Ice Cream from Hot Momma’s Kitchen Chaos
- No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
- No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
- No Churn Lemon Ice Cream {Dairy Free} from Healthy. Delicious.
- Nutella and Pistachio Gelato from La Bella Vita Cucina
- Olive Oil Gelato from The Girl in the Little Red Kitchen
- Pluot Ice Cream from Crazy Foodie Stunts
- Raspberries and Cream Panna Cotta from A Kitchen Hoor’s Adventures
- Salted Caramel Gelato from Manu’s Menu
- Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
- Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
- Vanilla Bean Chia Seed Pudding from Pies and Plots
- White Chocolate Fruit Dip from Hezzi D’s Book and Cooks
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Gwen @simplyhealthyfamily says
July 6, 2014 at 1:32 pmI always wondered where that term came from 😉 This sandwich looks fantastic! I just love the unique flavor combos!
Lea Ann Brown says
July 12, 2014 at 5:58 amThanks Gwen. If you’re a sweet/salty fan you must give this one a try.
Karen (Back Road Journal) says
July 6, 2014 at 2:28 pmTalk about different but I’m sure delicious. It does sound like a good combination of flavors.
Lea Ann Brown says
July 12, 2014 at 5:57 amThanks so much Karen. We love this sandwich.
cheri says
July 6, 2014 at 3:19 pmGreat post Lea Ann, always wondered about that phrase. Love this sandwich, the combination sounds wonderful.
Lea Ann Brown says
July 12, 2014 at 5:57 amThanks Cheri.
Alaiyo Kiasi-Barnes says
July 6, 2014 at 3:41 pmOh what a gorgeous sandwich! The addition of melon lends an exotic ingredient and juicy bite among the other ingredients. This is sandwich genius!
Alaiyo
Lea Ann Brown says
July 12, 2014 at 5:57 amThanks so much Alalyo! And for stopping in and the comment. Love new visitors.
Simply Gourmet says
July 6, 2014 at 3:47 pmA great combination of flavors. Sandwiches are great summer time meals. Thanks for the recipe.
Lea Ann Brown says
July 12, 2014 at 5:56 amYou’re so welcome and thanks for stopping in and the comment.
Larry says
July 6, 2014 at 3:56 pmHoly honey dew batman, the melon is actually on the sandwich – I was sure the title meant salami on rye with melon. The sandwich sounds delicious and I’m sure the melon provides a nice crunch as well as flavor.
Lea Ann Brown says
July 12, 2014 at 5:56 amThat’s right, melon on a sandwich. And on the side. It’s Summer!
Karen Harris says
July 6, 2014 at 4:29 pmI’ve always wondered where that expression came from. Very interesting. This sandwich looks wonderful. So funny because I was just working on a canape with rye bread today. I don’t know who loves rye bread more, me or my Jack.
Lea Ann Brown says
July 12, 2014 at 5:55 amI love it that Jack loves Rye Bread. 🙂
Amira says
July 6, 2014 at 7:34 pmThis is really cool combination. I’m going in a long trip to Egypt next Friday and the plane leaves DIA at exactly the ” iftar” time for us – Iftar is breaking the fasting day of Ramadan at sunset- and I was wondering what to take with me as I do really want to eat clean. Your sandwich is a great idea, but I might omit the melon as I do not want the bread to get soggy… what do you think? did you keep it for 6 hours with melon in? did the bread get soggy?
Lea Ann Brown says
July 12, 2014 at 5:53 amAmira, the melon is not next to the bread, so it all works out well. The times I’ve made this there’s been no soggy bread. Have a great trip.
Sam @ My Carolina Kitchen says
July 7, 2014 at 4:34 amGorgeous sandwich Lea Ann and full of interesting flavors. I also like the watermelon slices on the side. We love sandwiches at our house.
Sam
Lea Ann Brown says
July 12, 2014 at 5:52 amWe don’t make sandwiches enough around here. I’m not sure why. Great Summer food.
Johnnie says
July 7, 2014 at 8:55 amWe really like sweet and salty combinations and this looks like a sandwich that needs to be tried. Thanks for sharing.
Lea Ann Brown says
July 12, 2014 at 5:50 amThanks for stopping in Johnnie and the comment. Let me know what you think if you give it a try.
pam (Sidewalk Shoes) says
July 7, 2014 at 2:08 pmI love all the flavors in that sandwich. And thanks for googling all the stars/dog stuff, I find that fascinating!
Lea Ann Brown says
July 12, 2014 at 5:49 amThanks Pam.
Emma | Fork and Good says
July 8, 2014 at 10:17 amThat looks mouthwatering! I’m really into rye bread at the moment. 🙂
Lea Ann Brown says
July 12, 2014 at 5:49 amI go in rye bread spurts. Such a strong flavor and you have to know what to put on it. (in my humble opinion) 🙂
Debra says
July 8, 2014 at 12:35 pmWe are definitely in the sammie and salad mood around here! I love the flavors,
Lea Ann Brown says
July 12, 2014 at 5:48 amThanks Debra.
Abbe@This is How I Cook says
July 8, 2014 at 4:04 pmI think it is the salty, sweet and robust that got me! Definitely this spells great!
Lea Ann Brown says
July 12, 2014 at 5:48 amThanks Abbe.
Chris says
July 9, 2014 at 7:22 amMelon on a sandwich? That is twisted! But perfect for these dog days. I think it is quite appropriate that “searing” is astronomically tied to the time of year we grill the most. Coincidence? I think not! 🙂
Lea Ann Brown says
July 12, 2014 at 5:48 amMelon on a sandwich is twisted, and yummy.
Susan says
July 9, 2014 at 9:45 amThank you for the astrological lesson! I never knew where the term came from. Sandwiches, salads, cool melon and chilled meat – all worthy of a dog day.
Lea Ann Brown says
July 12, 2014 at 5:45 amThanks Susan.
Pam says
July 9, 2014 at 10:42 amWhat an amazing sandwich! I’ve never thought to add melon before.
Lea Ann Brown says
July 12, 2014 at 5:44 amIt’s a nice little cool surprise for flavor. And with a dollop of sour cream, we like this sandwich.
Peter @Feed Your Soul Too says
July 9, 2014 at 11:59 amSo simple but looks so good.
Lea Ann Brown says
July 12, 2014 at 5:44 amThanks Peter.
John@Kitchen Riffs says
July 9, 2014 at 4:25 pmYeah, we’re doing minimal cooking at the moment. But you can still eat well without turning on the stove, as your sandwich proves. Love the idea of adding melon to this! I don’t think I’ve seen that before, but it’s brilliant. Thanks.
Lea Ann Brown says
July 12, 2014 at 5:44 amThanks John. Actually I’ve been to busy to do much cooking. And for me, that’s b-u-s-y.
Roz says
July 10, 2014 at 10:15 amI love the ying and yang opposite of sweet and savory going on this sandwich! We LIVE on cold sammies in the summer and this combo sounds delicious Lea Ann! Hope your summer is going great!
Roz
Lea Ann Brown says
July 12, 2014 at 5:43 amYou and me both Roz. Love a sweet/salty combo.
Carol at Wild Goose Tea says
July 10, 2014 at 1:02 pmNow THAT’s a sandwich. I have never ever in a thousand years and I am almost that old too thought of putting melon in a sandwich. I am enchanted with the idea. I am not much of salami eater, but this pushes me to give it a try.
Lea Ann Brown says
July 12, 2014 at 5:42 amI love a good ol’ sweet and salty combo. Let me know what you think if you try it Carol.
lisaiscooking says
July 10, 2014 at 2:06 pmWhat a great summer sandwich! I’m definitely not in the mood to spend hours at the stove right now, and sandwich from the fridge sounds perfect.
Lea Ann Brown says
July 12, 2014 at 5:41 amThanks Lisa. Always good to hear from you. And yes, I agree about this being a great little Summer Sandwich. And good for picnic food.
Vickie says
July 12, 2014 at 8:37 pmGreat looking sandwich! Interesting to learn about the dog days – we really get our share of them up here since we don’t have air conditioning. No cooking in the house except late at night when things chill down. Praise God we live near the lake. 😉
Lea Ann Brown says
July 14, 2014 at 5:46 amI remember being at that lake and it was so hot that we just floated all day on air mattresses. Not complaining. It was beautiful and relaxing.
Barbara says
July 13, 2014 at 1:59 pmLet me tell you…dog days of summer are August and September in S. Florida! One wants to just sit (or sit in the ocean)…so hot, so humid! People don’t begin to wake up until October or November around here. Your sweet/ salty sandwich would definitely hit the spot at my house. I love melon with prosciutto so this would be a great improvement on that…love the cheese, Lea Ann! Divine looking bread, too.
Lea Ann Brown says
July 14, 2014 at 5:39 amThanks Barbara. Around here, we don’t have to deal with humidity, but the altitude makes the heat seem all that more searing. I agree about the melon and prosciutto combo and it works so well in this sandwich.