Calabrese salami foccacia

This focaccia sandwich with Calabrese salami and fior di latte cheese is rich in flavor, with its lemon mayonnaise and honey arugula.


2 sandwiches


15 minutes


4-6 minutes



  • 1 or 2 focaccia breads (depending on size)
  • 1 egg yolk
  • 5 mL (1 tbsp + 1/2 tsp) fresh lemon juice, divided
  • 5 mL (1 tsp.) Dijon mustard
  • 255 mL (1 cup + 1 tsp.) olive oil (or grape seed oil, to taste), divided
  • Zest of 1 lemon
  • 500 mL (2 cups) arugula
  • 5 mL (1 tsp.) honey
  • 12 slices Fantino & Mondello Calabrese salami
  • 1 scoop (250g) Fior di latte cheese, cut into ¼-inch slices
  • Salt and freshly ground pepper



  1. Preheat oven to 190°C (375°F).
  2. In a bowl, combine egg yolk, 15 mL (1 tbsp.) lemon juice and mustard. Add salt and pepper to taste. Add about the first third of the oil slowly, drop by drop, whisking continuously. When mayonnaise begins to set, add remaining oil in a stream, still whisking. Reserve 5 mL (1 tsp.) of oil for step 4. Add lemon zest to mayonnaise, mix, and set aside in the refrigerator*.
  3. Place focaccia on a baking sheet and reheat in the oven for 4 to 6 minutes, or until hot and crisp. Set aside.
  4. Meanwhile, in a bowl, toss arugula with 2.5 mL (1/2 tsp.) lemon juice, 5 mL (1 tsp.) olive oil and honey. Season with salt and pepper and mix well. Set aside.
  5. Using a bread knife, cut focaccia in half horizontally. Brush the inside of the bread slices with a few spoonful of lemon mayonnaise. Add the slices of Fantino & Mondello Calabrese salami, the slices of cheese and the honey arugula. Close the focaccia and serve immediately.


Alternatively of making your own mayonnaise, you can use 60 mL (¼ cup) of store-bought mayonnaise (olive oil mayonnaise, preferably), to which you add 5 mL (1 tsp.) of lemon juice, as well as the zest of ½ lemon.

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