Salami, balogney (bologna, baloney, balony) salami, pepperoncini, peperoncini

Adamophoto, Slices of Italian salami are great with some peperoncini. Enjoy with some crusty Italian or French bread.


Okay, forget the balogney, since I can’t even figure out how to spell it (there are several different ways, evidently). Let’s talk about one of my favorite lunchmeats, salami, especially the type known as Italian dry salami. I just had a few slices for a late breakfast/early lunch kind of thing.

During the hot summer months, I am quite happy to make a meal out of appetizers. Either that or sandwiches made from mild red onion slices and homegrown beefsteak tomatoes. Oh, and I mustn’t forget the great corn on the cob from Fresno State University’s farm market.

Take it easy this summer and plan on at least a few dinners where you won’t have to cook a big meal.

Stay cool and stay safe. Salami rosettes

Sometimes I just roll up some plain cream cheese in a slice of salami as a snack. 4 ounces cream cheese, softened

1/4 cup grated Parmesan cheese or shredded Asiago

1 tablespoon drained capers

1 tablespoon chopped fresh basil

24 thin slices of Italian dry salami

24 red or yellow cherry or grape tomatoes 1. Combine cream cheese, Parmesan cheese, capers and basil, mixing well.

2. Spread 1 teaspoon cheese mixture over center of each slice of salami. Place one tomato in the center of cheese. Gather up salami around cheese and tomato, forming a “rosette shape” and pressing lightly to hold shape.

3. Serve immediately or cover and refrigerate for up to 24 hours before serving Cucumber, goat cheese and salami bites

1. Slice the cucumber into 1/4 inch slices on a diagonal.

2. Using a teaspoon or a butter knife, scoop some of the goat cheese out and spread it on each cucumber slice. Repeat for each slice.

3. Cut the salami slices in half or quarters (depending on how large your salami slices are) and lay on top of the goat cheese and cucumbers. Repeat for each slice. Place on a platter and serve. Buttermilk biscuit salami appetizers

2 packages of refrigerator biscuits

Sliced Italian dry salami

Shredded mozzarella cheese

Parmesan cheese

Dried parsley

Dried oregano

Garlic powder

Olive oil or melted butter 1. Preheat oven to 400. Unroll ten biscuits. On a cutting board or other flat surface, flatten to a 1/4-inch thickness with your fingers. Brush each one with olive oil or butter.

2. Place some shredded cheese on the dough then salami slices. Sprinkle the salami with small amounts of Parmesan, spices and herbs. Roll up.

3. Place on a parchment lined (or foil) baking sheet. Brush with more olive oil and sprinkle with a little more oregano and garlic powder. Bake in preheated oven until browned on top, about 10 to 15 minutes. Italian spaghetti salad

1 pound thin spaghetti, broken into 1-inch pieces

1 pint cherry tomatoes, cut in half

2 medium zucchini, diced (or halved lengthwise then cut into slices)

1 large cucumber, diced

1 medium green bell pepper, diced

1 large red onion, diced

1 red bell pepper, diced

2 cans (2 1/4 ounces each) sliced ripe olives, drained

1 cup Italian salami slices, cut in half

For dressing:

3/4 cup olive oil

1/2 cup red wine vinegar

2 tablespoons Italian seasoning

2 teaspoons sugar

1/4 cup grated Parmesan cheese

2 teaspoons sesame seeds

1 teaspoon paprika

1/2 teaspoon celery seed

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper 1. Cook pasta according to package directions. Drain and rinse in cold water and place in a large salad bowl. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onions, olives and salami.

2. To make dressing: Whisk together in a medium sized bowl olive oil, red wine vinegar, Italian seasoning, Parmesan cheese, sesame seeds, paprika, celery seed, garlic powder, salt and pepper. Drizzle and toss over the salad. Cover and refrigerate for 3 hours or overnight. Makes 10 to 12 servings. Grilled salami, pickle and cheese sandwiches

Sounds a bit odd, but very tasty. 8 slices of good quality sandwich bread

8 to 12 slices of Genoa or your favorite Italian salami

12 to 16 dill pickle slices (pickle chips used for hamburgers work well)

12 ounces thinly sliced Gruyere cheese, divided (3 ounces per sandwich)

4 tablespoons cream cheese, divided (1 tablespoon per sandwich)

Mayonnaise (or butter), for spreading 1. Lay dill pickle chips on paper towels to drain. Set aside.

2. Divide cheese up into 4 equal portions, then take half of one portion and lay the slices on one piece of bread. Top with 2 to 3 slices of Genoa salami, then spread 1 tablespoon of cream cheese over salami and top with 3 to 4 dill pickle slices. Top with remaining half portion of cheese slices, then other piece of bread. Spread a bit of mayonnaise (or butter) on the top slices of bread. To make handling easier, you can add mayo or butter to the other side while the coated side is sizzling in the skillet.

3. Heat a large non-stick or cast iron skillet over medium-low heat. Place prepared sandwich, mayonnaise (or butter) side down, in skillet and cook, pressing down slightly with spatula for 3 to 4 minutes per side, or until golden brown. Now is when you can smear a bit of mayo or butter to that non-coated side before flipping the sandwich.

4. Cover skillet and cook 2 to 3 more minutes, until cheese is melted and bottom bread is golden brown. Cut each sandwich in half and serve hot. Makes 4 servings.