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+ servings
Summer Sandwich recipe

Melon and Salami Sandwich on Rye

Sweet melon and salty meats makes this a great flavored sandwich.
Cuisine American
Prep Time 15 minutes
Chill time 6 hours
Total Time 6 hours 15 minutes
Servings 2
Calories 618kcal


  • 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.


Calories: 618kcal | Carbohydrates: 34g | Protein: 30g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 96mg | Sodium: 1691mg | Potassium: 373mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2801IU | Vitamin C: 1mg | Calcium: 457mg | Iron: 3mg