Let’s turn up the heat in your kitchen! If you’re craving bold, spicy flavors that wake up your taste buds, you’ve come to the right place. From quick weeknight dinners to impressive party appetizers, salami brings that irresistible kick to every dish. Get ready to discover 18 fiery recipes that will make your meals anything but ordinary—scroll down and find your new favorite!
Salami and Cheese Stuffed Peppers
Oh, you know those days when you want something delicious but don’t want to spend hours in the kitchen? These salami and cheese stuffed peppers are your new best friend—they come together in minutes and disappear even faster. Perfect for game day snacks or easy weeknight dinners.
Ingredients
Bell peppers – 4 large
Salami – 1 cup, chopped
Cream cheese – 8 oz
Mozzarella cheese – 1 cup, shredded
Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Cut each bell pepper in half lengthwise and remove all seeds and membranes.
3. Brush the inside of each pepper half with olive oil using a pastry brush.
4. Place pepper halves cut-side up on a baking sheet lined with parchment paper.
5. Mix chopped salami, cream cheese, and shredded mozzarella in a medium bowl until fully combined.
6. Spoon the filling mixture evenly into each pepper half, pressing down gently with the back of the spoon.
7. Bake at 375°F for 18-22 minutes until peppers are tender and cheese is golden and bubbly.
8. Let peppers rest on the baking sheet for 3-5 minutes before serving.
Now you’ve got these gorgeous, melty stuffed peppers ready to enjoy. The peppers become tender-crisp while the filling turns wonderfully creamy with those salty salami bits throughout. Try serving them alongside a simple green salad or slice them into smaller pieces for the perfect party appetizer that always gets rave reviews.
Garlic Butter Salami Bread
Kind of craving something savory and ridiculously easy? You’ve come to the right place. This garlic butter salami bread is your new go-to for game day, movie night, or just because—it’s that good.
Ingredients
French bread loaf – 1
Unsalted butter – ½ cup
Garlic – 4 cloves, minced
Salami – 4 oz, thinly sliced
Mozzarella cheese – 1 cup, shredded
Instructions
1. Preheat your oven to 375°F.
2. Slice the French bread loaf in half lengthwise.
3. Place both halves cut-side up on a baking sheet.
4. Melt the unsalted butter in a small microwave-safe bowl for 30 seconds.
5. Stir the minced garlic into the melted butter.
6. Brush the garlic butter mixture evenly over the cut sides of both bread halves.
7. Layer the thinly sliced salami over the buttered bread.
8. Sprinkle the shredded mozzarella cheese evenly over the salami.
9. Bake in the preheated oven for 12–15 minutes, until the cheese is fully melted and the edges are golden brown.
10. Remove from the oven and let it cool for 2 minutes before slicing.
Every bite gives you that perfect crunch from the toasted bread, a burst of garlic butter, and the savory punch of salami. Try dipping slices in warm marinara sauce for an extra kick, or serve it alongside a crisp salad to balance the richness.
Salami and Olive Tapenade Crostini
Fancy a quick appetizer that looks way more impressive than the effort required? These salami and olive tapenade crostini come together in minutes but taste like you spent hours in the kitchen. They’re the perfect savory bite for any last-minute gathering.
Ingredients
Baguette – 1
Olive oil – 2 tbsp
Garlic cloves – 2
Kalamata olives – ½ cup
Capers – 1 tbsp
Extra virgin olive oil – ¼ cup
Lemon juice – 1 tbsp
Salami slices – 8
Instructions
1. Preheat your oven to 375°F.
2. Slice the baguette into ½-inch thick rounds.
3. Arrange the baguette slices in a single layer on a baking sheet.
4. Brush both sides of each baguette slice lightly with the 2 tablespoons of olive oil.
5. Bake the baguette slices for 8-10 minutes, or until they are golden brown and crisp around the edges.
6. Remove the baking sheet from the oven and let the crostini cool for 2 minutes.
7. Cut one of the garlic cloves in half and rub the cut side over the top of each warm crostini for a subtle garlic flavor.
8. Pit the Kalamata olives if they are not already pitted.
9. Combine the pitted Kalamata olives, capers, the remaining whole garlic clove, the ¼ cup of extra virgin olive oil, and the lemon juice in a food processor.
10. Pulse the mixture 8-10 times until it is finely chopped but still has some texture, scraping down the sides of the bowl once with a spatula.
11. Spoon about 1 tablespoon of the olive tapenade onto each prepared crostini base.
12. Fold each salami slice in half and then in half again to create a small, ruffled cup.
13. Place one folded salami slice on top of the tapenade on each crostini.
Great for parties, these crostini offer a fantastic contrast between the crunchy bread, the salty, briny tapenade, and the rich, chewy salami. Try serving them alongside a sharp cheese plate or with a drizzle of hot honey for a sweet and spicy kick.
Spicy Salami and Egg Breakfast Scramble
Aren’t you tired of the same old breakfast routine? This spicy salami and egg scramble will shake things up in the best way possible. It’s the perfect quick meal when you need something satisfying and full of flavor.
Ingredients
Eggs – 4 large
Salami – ½ cup, diced
Butter – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Crack 4 large eggs into a medium bowl.
2. Whisk the eggs vigorously for 30 seconds until fully combined and slightly frothy.
3. Heat a non-stick skillet over medium heat for 2 minutes.
4. Add 1 tablespoon of butter to the hot skillet.
5. Swirl the skillet to coat the entire surface with melted butter.
6. Add ½ cup diced salami to the skillet.
7. Cook the salami for 3-4 minutes until crispy and browned around the edges.
8. Pour the whisked eggs into the skillet with the salami.
9. Let the eggs sit undisturbed for 30 seconds to set on the bottom.
10. Gently push the cooked eggs from the edges toward the center with a spatula.
11. Continue pushing and folding the eggs every 30 seconds for 2-3 minutes.
12. Sprinkle ½ teaspoon salt and ¼ teaspoon black pepper over the eggs.
13. Cook for 1 more minute until eggs are softly set but still moist.
14. Remove the skillet from heat immediately.
15. Transfer the scramble to a serving plate. Even though it’s simple, this scramble delivers big flavor with the spicy kick from the salami and creamy texture from the eggs. Enjoy it stuffed in a warm tortilla or piled high on toasted sourdough for an extra satisfying meal.
Salami and Mozzarella Stuffed Mushrooms
Ready for the easiest appetizer that always disappears first? These salami and mozzarella stuffed mushrooms are your new party hero. You’ll love how the savory filling bakes right into those tender mushroom caps.
Ingredients
Mushrooms – 16 oz
Salami – 4 oz
Mozzarella cheese – 1 cup
Breadcrumbs – ½ cup
Olive oil – 2 tbsp
Garlic – 2 cloves
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Remove stems from 16 oz mushrooms and place caps on a baking sheet.
3. Brush mushroom caps with 2 tbsp olive oil using a pastry brush.
4. Mince 2 cloves garlic and combine with ½ cup breadcrumbs in a medium bowl.
5. Chop 4 oz salami into small pieces and add to the breadcrumb mixture.
6. Shred 1 cup mozzarella cheese and mix into the filling.
7. Season the filling with ½ tsp salt and ¼ tsp black pepper.
8. Spoon the filling mixture evenly into each mushroom cap, pressing gently to pack it in.
9. Bake at 375°F for 18-20 minutes until the cheese is bubbly and golden brown.
10. Let the mushrooms rest for 3 minutes before serving to allow the filling to set.
You get this amazing contrast between the juicy mushroom and the crispy, cheesy topping. The salami adds just the right salty kick that makes these irresistible. Try serving them alongside marinara sauce for dipping—they’re perfect game day food that everyone will be fighting over!
Salami and Arugula Flatbread
Mmm, picture this: you’re craving something savory and satisfying, but don’t want to spend hours in the kitchen. That’s where this salami and arugula flatbread comes in—it’s your new go-to for quick, delicious meals that feel fancy without the fuss. Perfect for busy weeknights or casual entertaining when you want to impress with minimal effort.
Ingredients
- Pizza dough – 1 lb
- Olive oil – 2 tbsp
- Shredded mozzarella – 1 cup
- Salami slices – 4 oz
- Arugula – 2 cups
- Balsamic glaze – 2 tbsp
Instructions
- Preheat your oven to 425°F.
- Roll out the pizza dough on a floured surface into a 12-inch circle.
- Transfer the dough to a baking sheet lined with parchment paper.
- Brush the entire surface of the dough with olive oil using a pastry brush.
- Sprinkle the shredded mozzarella evenly over the dough, leaving a ½-inch border around the edges.
- Arrange the salami slices in a single layer over the mozzarella.
- Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly.
- Remove the flatbread from the oven and let it cool for 2 minutes.
- Top the warm flatbread with fresh arugula.
- Drizzle the balsamic glaze over the arugula in a zigzag pattern.
- Cut the flatbread into 8 slices using a pizza cutter.
This flatbread gives you the perfect combo of crispy crust, melty cheese, and peppery arugula with that sweet-tangy balsamic kick. Try serving it alongside a simple salad for a complete meal, or cut it into smaller squares for an easy appetizer that’ll disappear fast at your next gathering.
Hot Honey Salami and Ricotta Toast
Gosh, sometimes the best meals come together when you’re raiding the fridge and need something delicious fast. This hot honey salami and ricotta toast hits all the right notes—savory, spicy, and creamy—in just minutes. You’re going to love how these simple ingredients transform into something seriously satisfying.
Ingredients
Bread – 2 slices
Ricotta cheese – ½ cup
Salami – 4 slices
Hot honey – 2 tbsp
Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 400°F.
2. Brush both sides of each bread slice with 1 tbsp olive oil.
3. Place the bread slices directly on the oven rack.
4. Bake for 5 minutes until the edges are golden brown and crisp.
5. Remove the toast from the oven using oven mitts.
6. Spread ¼ cup ricotta cheese evenly on each toast slice.
7. Layer 2 salami slices on top of the ricotta on each toast.
8. Return the toasts to the oven rack.
9. Bake for 3 more minutes until the salami edges curl slightly.
10. Drizzle 1 tbsp hot honey over each finished toast.
Let this toast cool for just a minute before biting in—the contrast between the crisp bread, creamy ricotta, and spicy-sweet salami is incredible. Try serving it alongside a simple arugula salad for a complete meal that feels fancy but comes together effortlessly.
Spicy Salami and Pepper Jack Quesadillas
Looking for a quick lunch that packs some heat? These spicy salami and pepper jack quesadillas come together in minutes and deliver that perfect crispy-cheesy-spicy combo you crave. You’ll love how the spicy salami and melty pepper jack cheese create pockets of flavor in every bite.
Ingredients
– Flour tortillas – 4
– Spicy salami – ½ cup, thinly sliced
– Pepper jack cheese – 1 cup, shredded
– Olive oil – 2 tbsp
Instructions
1. Place one flour tortilla flat on your cutting board.
2. Sprinkle ¼ cup of shredded pepper jack cheese evenly over one half of the tortilla.
3. Arrange 2 tbsp of thinly sliced spicy salami in a single layer over the cheese.
4. Fold the empty half of the tortilla over the filling to create a half-moon shape.
5. Repeat steps 1-4 with remaining tortillas and ingredients.
6. Heat 1 tbsp of olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
7. Place two quesadillas in the skillet, making sure they don’t touch.
8. Cook for 2-3 minutes until the bottom is golden brown with visible crispy spots.
9. Flip the quesadillas using a spatula.
10. Cook for another 2-3 minutes until the second side is golden brown and cheese is visibly melted.
11. Transfer cooked quesadillas to a cutting board.
12. Repeat steps 6-10 with remaining olive oil and quesadillas.
13. Let quesadillas rest for 1 minute before cutting to prevent cheese from oozing out.
14. Cut each quesadilla into three wedges using a sharp knife or pizza cutter. Each bite delivers that satisfying crunch giving way to oozy, spicy cheese and savory salami. Try serving them with a cool dipping sauce to balance the heat, or slice them into smaller wedges for perfect party appetizers that disappear fast.
Salami and Caramelized Onion Tart
Picture this: you’ve got friends coming over in an hour and need something impressive but easy. This salami and caramelized onion tart is your secret weapon—it looks fancy but comes together with minimal effort.
Ingredients
- Puff pastry – 1 sheet
- Yellow onions – 2 large
- Butter – 2 tbsp
- Sugar – 1 tsp
- Salami – 4 oz, thinly sliced
- Gruyère cheese – 1 cup, shredded
- Egg – 1
- Water – 1 tbsp
Instructions
- Thaw the puff pastry at room temperature for 30 minutes until pliable but still cool.
- Slice 2 large yellow onions into thin, uniform half-moons for even caramelization.
- Melt 2 tbsp butter in a large skillet over medium heat.
- Add the sliced onions and cook for 10 minutes, stirring occasionally, until softened.
- Sprinkle 1 tsp sugar over the onions and continue cooking for 20 more minutes, stirring every 5 minutes, until deeply golden brown.
- Remove the caramelized onions from the heat and let cool slightly.
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Unfold the puff pastry sheet onto the prepared baking sheet.
- Prick the center of the pastry all over with a fork, leaving a 1-inch border untouched to help it rise evenly.
- Spread the caramelized onions evenly over the pricked area of the pastry.
- Layer 4 oz of thinly sliced salami over the onions in a single layer.
- Sprinkle 1 cup of shredded Gruyère cheese evenly over the salami.
- Whisk 1 egg with 1 tbsp water in a small bowl to make an egg wash.
- Brush the egg wash over the exposed 1-inch border of the pastry to create a golden, flaky crust.
- Bake at 400°F for 20-25 minutes until the pastry is puffed and deep golden brown.
- Let the tart cool on the baking sheet for 5 minutes before slicing.
The flaky, buttery crust shatters with each bite, giving way to savory salami and sweet, jammy onions. Serve it warm with a simple arugula salad tossed in lemon vinaigrette to cut through the richness, or slice it into small squares for an easy appetizer that disappears fast.
Salami and Chili Oil Noodles
Just when you think you’ve tried every noodle dish out there, salami and chili oil noodles come along to shake things up. They’re the perfect quick meal for those nights when you want something satisfying but don’t feel like spending hours in the kitchen. Seriously, you’ll be eating in about 15 minutes flat.
Ingredients
Ramen noodles – 1 package
Salami – 4 slices
Chili oil – 2 tbsp
Green onions – 2 stalks
Soy sauce – 1 tbsp
Instructions
1. Fill a medium pot with 4 cups of water and bring to a rolling boil over high heat.
2. Add the ramen noodles to the boiling water and cook for exactly 3 minutes, stirring occasionally to prevent sticking.
3. While noodles cook, thinly slice the salami into strips about ¼-inch wide.
4. Chop the green onions, separating the white parts from the green parts.
5. Drain the noodles in a colander, but reserve ¼ cup of the starchy cooking water.
6. Heat a large skillet over medium-high heat for 1 minute until hot.
7. Add the salami strips to the dry skillet and cook for 2-3 minutes until slightly crispy and rendered.
8. Reduce heat to medium and add the chili oil and white parts of green onions to the skillet.
9. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
10. Add the drained noodles and reserved cooking water to the skillet.
11. Pour in the soy sauce and toss everything together for 1-2 minutes until well combined.
12. Remove from heat and stir in the green parts of the onions.
That spicy chili oil creates this incredible slick coating on the noodles, while the salami adds these salty, crispy bits throughout. Try topping it with a soft-boiled egg or some quick-pickled vegetables for extra texture—it’s seriously addictive once you start eating.
Spicy Salami and Avocado Salad
Gosh, you know those days when you want something fresh but still satisfying? This spicy salami and avocado salad hits all the right notes—it’s quick, packed with flavor, and perfect for lunch or a light dinner. You’ll love how the spicy salami pairs with creamy avocado for a combo that feels both indulgent and refreshing.
Ingredients
Spicy salami – 4 oz
Avocado – 1 large
Mixed greens – 4 cups
Lemon juice – 2 tbsp
Olive oil – 3 tbsp
Salt – ½ tsp
Instructions
1. Slice 4 oz of spicy salami into thin rounds, about ¼-inch thick.
2. Heat a skillet over medium-high heat and add the salami slices in a single layer.
3. Cook the salami for 2–3 minutes per side until crispy and lightly browned, then transfer to a paper towel-lined plate to drain excess grease.
4. Pit and dice 1 large avocado into ½-inch cubes.
5. In a small bowl, whisk together 2 tbsp lemon juice, 3 tbsp olive oil, and ½ tsp salt until fully combined.
6. Place 4 cups of mixed greens in a large salad bowl.
7. Add the diced avocado and crispy salami to the greens.
8. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
9. Serve immediately to keep the greens crisp and the salami crunchy.
Did you notice how the creamy avocado balances the spicy kick from the salami? The crisp greens and zesty lemon dressing make every bite pop, and for a fun twist, try serving it in tortilla bowls or topped with a soft-boiled egg for extra richness.
Salami and Roasted Red Pepper Panini
Did you ever have one of those days where you just need something warm, cheesy, and ready in minutes? This salami and roasted red pepper panini is your answer. You’ll love how the salty meat pairs with the sweet peppers and melted cheese.
Ingredients
Sliced sourdough bread – 4 slices
Sliced salami – 4 oz
Jarred roasted red peppers – ½ cup
Provolone cheese – 4 slices
Mayonnaise – 2 tbsp
Instructions
1. Preheat your panini press to 375°F.
2. Spread 1 tablespoon of mayonnaise evenly on one side of each bread slice.
3. Place 2 slices of provolone cheese on the un-mayonnaised side of 2 bread slices.
4. Layer 2 ounces of salami evenly over the cheese on each slice.
5. Drain the roasted red peppers and pat them dry with a paper towel to prevent a soggy sandwich.
6. Divide the roasted red peppers evenly over the salami on both sandwiches.
7. Top each with the remaining 2 bread slices, mayonnaise-side facing out.
8. Place one sandwich in the preheated panini press.
9. Close the press and cook for 4-5 minutes until the bread is golden brown with clear grill marks.
10. Repeat with the second sandwich.
11. Let the panini rest for 1 minute before cutting to allow the cheese to set slightly.
The crispy, buttery sourdough gives way to that perfect melty cheese pull, while the salami adds a savory punch against the sweet peppers. Try dipping it in a side of warm marinara sauce for an extra cozy treat, or slice it into strips for easy sharing.
Salami and Chipotle Deviled Eggs
Let’s be real—deviled eggs are the ultimate party food, but sometimes they need a little upgrade. These salami and chipotle deviled eggs bring smoky heat and savory crunch that’ll make you the star of any gathering. You won’t believe how just two extra ingredients can transform this classic appetizer.
Ingredients
Eggs – 6
Mayonnaise – ¼ cup
Dijon mustard – 1 tbsp
Chipotle peppers in adobo sauce – 2 peppers
Hard salami – 3 slices
Salt – ½ tsp
Paprika – ¼ tsp
Instructions
1. Place 6 eggs in a single layer in a medium saucepan.
2. Cover eggs with cold water by 1 inch.
3. Bring water to a rolling boil over high heat.
4. Immediately remove pan from heat and cover with a tight-fitting lid.
5. Let eggs sit in hot water for 12 minutes exactly.
6. Transfer eggs to an ice water bath using a slotted spoon.
7. Let eggs cool in ice water for 15 minutes until completely chilled.
8. Peel eggs carefully under running cool water to help remove shells cleanly.
9. Slice each egg in half lengthwise with a sharp knife.
10. Remove yolks and place them in a medium bowl.
11. Arrange empty egg white halves on a serving platter.
12. Mash yolks with a fork until they form fine crumbs.
13. Add ¼ cup mayonnaise to the mashed yolks.
14. Add 1 tbsp Dijon mustard to the mixture.
15. Mince 2 chipotle peppers finely and add to yolk mixture.
16. Add ½ tsp salt to the filling.
17. Mix all ingredients until completely smooth and well combined.
18. Dice 3 slices of hard salami into ¼-inch pieces.
19. Spoon or pipe yolk mixture into the egg white halves.
20. Sprinkle diced salami evenly over the filled eggs.
21. Dust filled eggs lightly with ¼ tsp paprika for color.
Now you’ve got deviled eggs with serious personality—the creamy filling gets a smoky kick from the chipotle, while the crispy salami adds wonderful texture contrast. Try serving them on a bed of arugula for a pretty presentation, or double the chipotle if you really want to turn up the heat.
Summary
These eighteen spicy salami recipes truly showcase how this bold ingredient can transform everyday meals into extraordinary culinary adventures. We hope you feel inspired to fire up your kitchen and try a few! Don’t forget to leave a comment telling us which recipe is your new favorite, and please share this roundup with your fellow food lovers on Pinterest.
