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Mini Salami Puff Sandwiches

Mini Salami Puff Sandwiches
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Serves 6| Hands-On Time: | Total Time:


  • 2 8-ounce sheets of frozen puff pastry (thawed)
  • 1/2 cup grated Parmesan
  • 1 12-ounce jar roasted red peppers cut into small pieces
  • Dijon mustard
  • 6 ounces thinly sliced salami
  • 1 cup lettuce


  1.  Heat oven to 375° F.
  2. Using a 2-inch round cookie cutter, cut circles from pastry sheets and place on a baking sheet. Sprinkle with Parmesan and bake until golden brown, about 18 minutes.
  3. Using your fingers, split each puff in half. Spread the bottom halves with mustard and top with thinly sliced salami, lettuce, peppers, and the top halves of the puffs.
January, 2008

Nutritional Information

  • Per Serving
  • Calories 434Calories From Fat 64%
  • Fat 31g
  • Sat Fat 8g
  • Cholesterol 49mg
  • Sodium 703mg
  • Carbohydrate 28g
  • Fiber 1g
  • Sugar 3g
  • Protein 10g
What does this mean? See Nutrition 101 .

Quick Tip

Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.