Salami Sandwiches with Cauliflower Relish

Salami Sandwiches with Cauliflower Relish

Featuring both sweet and salty ingredients, including cornichons, capers, and golden raisins, these loaded buns are anything but boring. The recipe would also work for an easy grab-and-go lunch option.


  • 1 medium head cauliflower (about 1 1/2 pounds), cored and sliced 1/2-inch-thick
  • 3 tbsp. olive oil
  • 3 tbsp. sherry vinegar
  • 1/4 c. golden raisins, chopped
  • 8 cornichons, chopped (about 1/4 cup)
  • 2 tbsp. capers, roughly chopped
  • 1 1/2 tsp. fennel seeds, toasted and crushed
  • 1 c. flat-leaf parsley, chopped
  • 8 mini ciabatta or other sandwich hoagie rolls
  • 10 oz. thinly sliced salami
  • 4 c. baby arugula


  1. Fill Vitaclay with 2 cups of  water. Add a steam basket or a ceramic bowl on top of water. Add cauliflower on the basket or the bowl; cover and set to steam for 20 minutes or until tender. Drain and transfer to a cutting board; roughly chop.
  2. Combine oil, vinegar, raisins, cornichons, capers, fennel seeds, parsley, and chopped cauliflower in a bowl. Let stand, tossing occasionally, 30 minutes.
  3. Split rolls and scoop out insides of both tops and bottoms, leaving a 1/2-inch-thick shell. Top bottoms of rolls with 1/2 cup cauliflower relish. Top with salami and arugula, dividing evenly. Wrap sandwiches in parchment or plastic wrap and place in a single layer on a rimmed baking sheet. Place a second baking sheet or plate on top and top with something heavy to weigh it down. Refrigerate for 4 hours or up to overnight. Serve with remaining cauliflower relish alongside.

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