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salami cream cheese sandwich

LeeNST avatar
Recipe by
Lee Thayer
@LeeNST
Nakhon Si Thammarat

This recipe comes from a good friend, and I made it yesterday about 1 hour after I had seen this, and it is delicious! Easy to make, and the bonus, no soggy bread like from a mayo based spread.

yield 4 sandwiches
prep time 10 Min
method No-Cook or Other

Ingredients For salami cream cheese sandwich

  • 250 g
    cream cheese, room temp, (8 oz)
  • 1/4 c
    spring onion, finely chopped
  • 1/4 c
    fresh dill, finely chopped
  • 1 clove
    garlic, pressed
  • 8 slice
    sandwich bread
  • 280 g
    salami, genoa or haus, (10 oz)
  • 8 lg
    lettuce leaves or as desired

How To Make salami cream cheese sandwich

  • 1
    For the salami, I used Haus (German style), produced here in Thailand, which is beef and pork. Imported Genoa salami, one would need to take out a small loan to get that. This Haus salami is excellent. I used one pack, 70 grams (2 1/2 oz) for each sandwich.
  • 2
    Add the cream cheese, spring onion, dill, and garlic to a mixing bowl.
  • 3
    Mash together with a fork to completely mix.
  • 4
    To make a sandwich, spread some cream cheese mix onto two slices of bread, top one slice of bread with the lettuce leaves.
  • 5
    Top the lettuce with the salami slices from the whole 70 gram package or 2 1/2 ounces if the salami you are using is larger diameter.
  • Salami Cream Cheese Sandwich
    6
    Top the sandwich with the other slice of bread. Slice in half, and enjoy. Repeat for remaining sandwiches. The cream cheese mix will keep refrigerated for 3 to 5 days.
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