Open-face Salami Melts

Open-face Salami Melts

Nothing takes me back to 1985 faster than the first bite of a salami melt ((well, maybe watching Back to the Future, or the Cosby Show, to The Neverending Story, or ‘you take the good, you take the bad – you take them both and there you have’…)). It doesn’t matter how many decades have passed, the taste and the smell will forever be linked to home for me. Mom made these for us several times a month. I can close my eyes and see them toasting and melting away in mom’s oven. It was a top 5 on the favorite meals for my brother & me. I am happy to report, it is a top 5 favorite for my kiddos too. One day I bet it will take my kiddos right back to the 2 thousand teens…sniff, sniff.


Changing subjects!! Now, I love it for an entirely different reason than I did in 1985- it is so fast & simple! I need to put this in the standard meal rotation! I did adjust one thing – and not because this classic needed improved, just because I have an abundance of fresh herbs & am looking for ways to use them.


Grate the mozzarella, chop the parsley & slice the salami into strips & mix the ingredients together. Now is a good time to mention, I never use pre-shredded cheese. Have you noticed the ingredient list on a package of shredded cheese?? It’s not just cheese. There is a little thing called ‘cellulose’ added to the cheese to prevent clumping. Cellulose is actually wood…from a tree. That stuff is hard on the digestive system. Once I figured that out, I quit using it. For real – stomach aches in my herd have dropped drastically.


Scoop 3-4 T of the salami mixture onto each slice of Italian bread. I made the mistake of reading the ingredients for Cotto Beef Salami. Just for kicks, the next time your pass by the lunchmeat section, read the “ingredient” list. I would recommend finding a kosher salami. I found some at the deli counter, whew.


Bake in the oven at 350° for 15-20 minutes, until the cheese is melted & the bread is toasted to a golden brown.


Happy family, happy momma — recipe winner!! YAY!

Open-face Salami Melts
Serves 10
A handful of ingredients combined to make a meal sure to please the entire herd! Salami, Italian seasoning and mozzarella, all melted together on crispy toast.
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Prep Time
10 min
Cook Time
18 min
Prep Time
10 min
Cook Time
18 min
219 calories
2 g
47 g
17 g
13 g
7 g
64 g
883 g
0 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 219
Calories from Fat 153
% Daily Value *
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 47mg
Sodium 883mg
Total Carbohydrates 2g
Dietary Fiber 0g
Sugars 0g
Protein 13g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 loaf of Italian sliced bread
  2. 10 oz mozzarella, shredded by hand
  3. 2/3 lb salami, chopped into 1" strips
  4. 3 T Hellman's Light mayo
  5. 2 T dry Italian seasoning
  6. 3-4 T chopped fresh parsley
  1. Preheat oven to 350°. Line two baking sheets with nonstick foil or parchment paper. Lay bread out on baking sheets. Mix remaining ingredients in a med bowl. Using a 2 T scoop, place 4 T of mixture onto the top of each slice. Press the salami & cheese over the slice, so that the bread is covered.
  2. Place in the oven until cheese is melted and bread is lightly toasted (about 18 minutes).
Adapted from Mom & a 1970's Kraft recipe
Adapted from Mom & a 1970's Kraft recipe
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