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.