Cheese & Salami Loaf

Prep Time
Cook Time
Ready In

""This is out of my Summer Time Cookbook...great for a BBQ...or it can be cook in a 375° oven for about 25 can wrap and freeze the uncooked loaf up to three months; thaw at room temperature before cooking.""

Original recipe yields 10 servings


  • Serving Size: 1 (71.7 g)
  • Calories 250.2
  • Total Fat - 13.1 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 34 mg
  • Sodium - 463.5 mg
  • Total Carbohydrate - 25.9 g
  • Dietary Fiber - 1.1 g
  • Sugars - 1.4 g
  • Protein - 7.6 g
  • Calcium - 50.3 mg
  • Iron - 1.9 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.2 mg

Step 1

Prepare salami butter by combining soften butter with salami, cheese and basil, set aside.

Step 2

Cut bread crosswise at 1/2-in intervals, cutting nearly all the way through; spread slices with two-thirds of the butter.

Step 3

Cut diagonally across loaf at 1/2-in intervals, cutting nearly all the way through, spread slices with remaining butter.

Step 4

Wrap loaf in foil, barbecue 15 minutes, open foil, barbecue further 10 minutes, serve.

Tips & Variations

No special items needed.


Susie D

I made the full amount of spread and then decided to only prepare half of a french loaf on the BBQ. My cuts weren't the prettiest, but the bread was delicious! To the leftover spread I added a sprinkle of red pepper flakes and garlic powder before spreading on opened English muffins. I topped those with a tiny bit of grated cheese and then baked in the oven. Served with a salad they made a fab lunch. Thanks for sharing this keeper of a recipe!

review by:
(5 Apr 2017)