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.
