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Salami Sandwiches with Cauliflower Relish

Updated: Mar 10, 2023

Cauliflower relish turns a sandwich into a delicious "Can I have it for again today?" type meal. Pair this with any of your favorite soup or salad.


  • 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



Fill a large pot with 1 inch water, insert a steamer basket, and bring to a boil.

Add cauliflower; cover and steam, until tender, 4 to 6 minutes. Drain and transfer to a cutting board; roughly chop.

Combine oil, vinegar, raisins, cornichons, capers, fennel seeds, parsley, and chopped cauliflower in a bowl. Let stand, tossing occasionally, 30 minutes.

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.


Original Recipe from: Country Living

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