If you’re patient, you can buy a whole salami and let it harden by hanging it to dry for a couple of weeks. Or walk into a deli and order it at the counter. Whatever method you choose, the salami comes out chewy and garlicky, with just the right amount of flavor and fat to make it irresistible. If you do opt for the deli, ask for some extra slices just for snacking while you prepare the sandwiches. The deli is also a good place to find onion rolls. Homemade honey mustard offsets the salty salami with a sharp bite. The recipe is easy, and people are impressed when you tell them that you made your own mustard from scratch.

Ingredients:

Homemade Honey Mustard:
3/4 cups dry mustard
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon white pepper
1/2 cup lukewarm water
11/2 cups apple cider vinegar
1 cup honey
2 cups white sugar
1/4 cup packed brown sugar
8 tablespoons butter, melted
3 eggs, lightly beaten
Sandwiches:
4 large fresh onion rolls
8 tablespoons homemade honey mustard (from recipe)
1 pound hard salami, sliced
8 slices sharp cheddar cheese
2 cups caraway coleslaw

Directions:

For the homemade honey mustard: In a 4 to 6-quart saucepan add the dry mustard, black, cayenne, and white peppers, and water. Stir until smooth. Add the vinegar, honey, white and brown sugars, butter, and eggs.

Bring to a boil over medium-high heat, stirring constantly. Remove from the heat and cool to room temperature. Cover and store in the refrigerator. The mustard will keep at least 1 month in the refrigerator. Makes 4 cups

For the sandwiches: Slice each onion roll in half. Spread each side generously with the honey mustard. Layer slices of hard salami on each side. Add 2 slices of cheddar cheese to each sandwich and top with caraway coleslaw. Place the top half of the roll on each sandwich, insert a toothpick, and slice in half. Serve with kosher dill pickle spears. Makes 4 sandwiches.