📝 About This Recipe
This kid-friendly sandwich takes the classic flavors of a New York deli and transforms them into a warm, gooey masterpiece that even the pickiest eaters will adore. We pair mild, buttery Provolone with savory Genoa salami and a secret 'magic' honey-mustard spread to balance the saltiness. Toasted to golden perfection on soft sourdough, it’s a comforting, protein-packed meal that brings a touch of Mediterranean flair to the lunch table.
🥗 Ingredients
The Sandwich Base
- 4 slices Sourdough bread (thick-cut, about 1/2 inch each)
- 8-10 slices Genoa Salami (thinly sliced)
- 4 slices Mild Provolone Cheese (non-smoked variety is best for kids)
- 2 tablespoons Unsalted Butter (softened to room temperature)
The Kid-Friendly Spread
- 2 tablespoons Mayonnaise (full fat for creaminess)
- 1 teaspoon Yellow Mustard (mild and tangy)
- 1/2 teaspoon Honey (to cut the acidity)
Hidden Veggies & Crunch
- 1/2 cup Baby Spinach (stems removed and finely shredded)
- 6 slices Cucumber (peeled and sliced paper-thin)
- 1 pinch Dried Oregano (for authentic Italian aroma)
👨🍳 Instructions
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1
In a small ramekin, whisk together the mayonnaise, yellow mustard, and honey until smooth to create the creamy base spread.
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2
Lay the four slices of sourdough bread flat on a clean cutting board.
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3
Spread a thin, even layer of the honey-mustard mayo across the top side of all four slices of bread, reaching right to the edges.
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4
Place one slice of Provolone cheese on two of the bread slices.
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5
Layer 4-5 slices of Genoa salami on top of the cheese, folding them slightly to create 'ribbons' which adds height and a better mouthfeel.
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6
Distribute the shredded baby spinach evenly over the salami, followed by the thin cucumber slices.
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7
Sprinkle a tiny pinch of dried oregano over the vegetables for that classic deli scent.
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8
Top the vegetables with the remaining two slices of Provolone cheese; this acts as the 'glue' to hold the sandwich together.
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9
Close the sandwiches with the remaining bread slices, mayo-side down.
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10
Generously butter the outside top of each sandwich with the softened butter.
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11
Heat a non-stick skillet or griddle over medium-low heat. Place the sandwiches butter-side down in the pan.
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12
While the first side toasts, butter the side now facing up. Cook for 3-4 minutes until the bottom is a deep golden brown.
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13
Carefully flip the sandwiches with a wide spatula. Press down lightly with the spatula to encourage the cheese to melt.
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14
Cook for another 3 minutes until the second side is crispy and the Provolone is visibly oozing from the sides.
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15
Remove from heat, let rest for 1 minute (to let the cheese set), then slice diagonally into triangles and serve.
💡 Chef's Tips
Low and slow is the secret; high heat will burn the sourdough before the Provolone melts. Use 'Genoa' salami for kids as it is milder and less peppery than 'Hard' salami. If your child dislikes spinach, swap it for very finely shredded iceberg lettuce added after cooking. Always place cheese on both sides of the meat to ensure the sandwich doesn't slide apart when bitten. For an extra crunch, you can add a single layer of plain potato chips inside the sandwich just before serving.
🍽️ Serving Suggestions
Serve with a side of crisp apple slices to cleanse the palate. A small bowl of tomato soup makes the perfect dipping companion. Offer a side of baby carrots and a small dollop of ranch dressing. Pair with a cold glass of milk or a diluted sparkling fruit juice. A few dill pickle spears add a nice vinegary crunch on the side.