1. Salami and Eggs
Cut sliced salami into thin strips, enough to make
1/3 cup. Heat a 10-inch skillet over medium heat and cook salami, turning until it begins to crisp. Reduce heat. Beat 2 eggs with salt and pepper, then add them to the pan, spreading salami evenly. When eggs are almost firm, fold one edge toward center and then fold over the remaining edge. Cook about 1 minute more.
2. Mustard-Apricot Glazed Salami
Cut long diagonal slices 3/4 inches apart along the side of a salami (not cutting more than 3/4of the way through). Turn and cut across the slices, forming a checkerboard. Whisk together 1/2 cup apricot preserves, 3 tablespoons mustard, and 2 tablespoons water until smooth. Spread half over salami and bake in a small glass dish at 350ºF for 30 minutes, basting every 20 minutes with the remaining sauce until glazed and golden, about 1 hour longer.
3. Salami-Tapenade Tea Sandwiches
Spread one side of each of 4 slices of thin sandwich bread with 2 teaspoons green or black tapenade. Cover spread with thin slices salami and top with a slice of plain bread. Press gently, cut off the crusts, and cut diagonally into quarters.
4. Salami on a Stick
Going camping? Skewer a whole salami and roast over a campfire, being careful to hold it away from the center of the flames so it browns slowly until the outside is crisp and golden.
5. Brown-Sugar Salami Chips
Arrange one layer of thin salami slices on a large baking sheet lined with parchment paper. Bake at 325ºF until edges are crisp, about 30 minutes. Remove from parchment and blot dry on paper towels. Combine 3 tablespoons dark brown sugar and 1 tablespoon water in a large, microwave-safe bowl. Microwave about 30 seconds until bubbly. Add chips, stir gently, and return them to the oven on a fresh sheet of parchment to bake 3 to 4 minutes at 300ºF.
(See photo above)
The Best Go-Withs
Even though delis usually just stick to mustard, your at-home sandwich can be dressed up as fancy as you like. Head to the condiment aisle and pick out anything pickled, packed, or processed with vinegar, which provides the perfect flavor balance. That includes mustard, sauerkraut, relish, peppers, and, of course, pickles of all sorts.
