Fried Salami & Mozzarella Focaccia Sandwich.

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Here, I’ve taken my overnight focaccia & filled it with fried fennel salami, rocket, tomato, mozzarella & a spicy sriracha & honey mayo.

fried salami mozzarella

The Bread

For this sandwich, we’re using my overnight focaccia recipe (which can found here).
This is the ultimate bread to use for sandwiches, if I do say so myself! It’s light, fluffy and the open crumb does a great job of catching the sriracha mayo.

Fried Salami

For this sandwich I’m using a fennel salami from a UK based company called Duchy Charcuterie. Feel free to use any type of salami but this is my preferred type.

To fry the salami, we first place a large frying pan with a splash of veg oil in over a medium heat. We then fry the salami until crispy. As the salami is so thin, this takes very little time. We’re talking 30 seconds or so on each side. Make sure not to overcook the salami as it will end up tasting burnt & bitter.

When we cook the salami, it releases fat into the frying pan. To make use of all of this flavour, we’ll use this fat to toast our focaccia.

Sriracha Mayo

This spicy, tangy mayo is made by combining sriracha hot sauce with mayonnaise, tomato ketchup, honey, smoked paprika & a squeeze of lemon. This packs quite the kick so feel free to add less sriracha if you’d prefer or more if you want it hotter.

The Other Fillings

To finish this sandwich off nicely, we’re adding some sliced mozzarella & a handful of rocket which has been dressed in olive oil & balsamic vinegar.
Both of these, help cut through the spiciness from the sriracha mayo & the fatty richness that the fried salami adds.
We’re also throwing in some sliced tomatoes for a bit of freshness!

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Fried Salami & Mozzarella Focaccia

Here, I’ve taken my overnight focaccia & filled it with fried fennel salami, rocket, tomato, mozzarella & a sriracha & honey mayo.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Lunch
Cuisine: Italian
Servings: 6 People
Author: Ben Racey


  • Large Frying Pan


Sriracha Mayo

  • 100 g Mayonnaise
  • 30 g Sriracha
  • 30 g Tomato Ketchup
  • 1 tsp Honey
  • 1 tsp Lemon Juice
  • ¼ tsp Smoked Paprika

The Sandwich

  • 1 Loaf Overnight Focaccia
  • 3 Large, Ripe Tomatoes
  • 3 Balls Mozarella Drained
  • 24 Slices Salami
  • 60 g Rocket Washed
  • 1 tbsp Olive Oil
  • 1 tbsp Balsamic Vinegar


  • Sriracha Mayo.
    In a bowl, mix together the mayonnaise, sriracha, ketchup, honey, paprika & lemon juice. Season with salt to taste then set aside.
  • The Sandwich.
    Take the loaf of focaccia & cut into 6 even pieces. Cut each piece in half horizontally.
  • Next, heat a large frying pan over a medium heat, add a drizzle of vegetable oil then fry each slice of salami for 1 minute on each side – You’ll need to do this in batches.
  • Once all the salami has been cooked, lightly toast the inside of each piece of bread in the same pan.
    Finally, place the rocket into a bowl & drizzle over the olive oil & balsamic vinegar. Mix with your hand so that the rocket is evenly dressed.
  • To Assemble Each Sandwich.
    Take the bottom piece of focaccia & top with a thin layer of sriracha mayo followed by some sliced tomato, a couple of slices of mozzarella, 4 slices of fried salami & a small handful of dressed rocket.
    Spread a thin layer of mayo onto the other piece of focaccia & place on top of the sandwich.
    Cut the sandwich in half & serve.


If using an Aga, cook salami & toast the bread using a frying pan on the boiling plate.
This sandwich uses my overnight focaccia recipe, which can be found here.
I used a fennel salami for this sandwich but feel free to use any type.
Be careful not to overcook the salami when frying – it will only take a minute each side.

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