Salami Rolls have been made for the Holidays by my family for many years. My husband made them for our family this year to share and enjoy.
1.75 lb Molinari Salami or your choice of a dry salami
8 oz block of softened Cream Cheese
4 Tbsp Mayonnaise
2 fresh sour dough baguettes
Take the outside peel off the salami and cut up to grind (see photo) by a hand grinder like ours or an electric grinder that is meant for grinding salami.
Put in a large bowl and by hand mix it with one softened block of Cream Cheese and 4 Tbsp of Mayonnaise. My husband made a happy face in it just for my photo.
Cut each baguette in 4 pieces and remove the bread (save the bread to use as you wish)
Stuff each section with the Salami mixture (you may end up with more rolls than Salami mixture).
Wrap each Salami Roll with foil, place them in Ziploc storage bags so that they can lay flat and refrigerate overnight to set. Slice to serve the next day. They will stay good in the refrigerator for about one week. Best if eaten within a day or two.
2 years ago