Salami Cream Cheese Sandwich

Lee Thayer


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.


☆☆☆☆☆ 0 votes

4 sandwiches
10 Min
No-Cook or Other


  • 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 large
    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.
  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.

Printable Recipe Card

About Salami Cream Cheese Sandwich

Course/Dish: Sandwiches
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy

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