Hot Honey Salami Sandwich

Name: Hot Honey Salami Sandwich
Prep time: 10 min
Total time: 10 min
Ingredients: 5 oz baby arugula; 2 cups sliced cherry tomatoes; 8 oz aged sharp white cheddar cheese (shredded); 1/3 cup lemon aioli (or a little more to taste); 4 sub rolls; 1/2 lb sliced salami; 1/2 lb capicola; hot honey (for drizzling)

by: Jessica

published: Jun 4, 2026

Is it a salad? Is it a sub? It’s both!

This sandwich is almost like a salad and a sub had a baby, with the peppery arugula, sweet tomatoes, and sharp cheddar all tossed in homemade lemon aioli and piled on top of the meats.

That aioli takes the whole thing over the top and comes together in 5 minutes. You can brush it onto the bread or toss it with the arugula salad. I always toss it with the salad because once those greens are coated, every single bite has that zesty garlic and bright citrus running through it. The sharp white cheddar gives the peppery arugula, salty meats, and that zippy aioli the perfect balance.

I recently started adding a drizzle of hot honey and WOW… I honestly could not believe how good it was! I added it on a whim one afternoon and now we can’t have it without a hearty drizzle on top. It really pulls all the other flavors together with a lightly sweet and spicy note.

— ♥︎ Jess —

A woman in a brown and white striped dress smiles and holds a large hot honey salami sandwich with deli meat, lettuce, and tomatoes in a bright kitchen. Another sandwich is on a plate in front of her.

How To Make A Hot Honey Salami Sandwich

Visit the recipe card below for the ingredient amounts and full directions.

1

TOSS THE SALAD

In a large bowl, toss the arugula, cherry tomatoes, and shredded cheddar with the lemon aioli until everything is coated.

A person tosses a fresh arugula salad with wooden utensils over a white bowl with green speckles on a kitchen counter.

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2

ASSEMBLE SANDWICH

Open each sub roll and pile in the salami, capicola, and dressed arugula. I like to fold the deli slices so the sandwich has some height.

A hand uses tongs to place a salad with arugula and cherry tomatoes on top of sliced sub bread with meat on a wooden cutting board.

3

ADD HOT HONEY

Do not be shy with the hot honey. A wimpy drizzle will not cut it. I aim for a generous zigzag across the entire length of the sandwich.

A hand pours hot honey over two salami sandwiches filled with deli meats, white cheddar cheese, cherry tomatoes, and greens on a wooden cutting board.

Jessica’s Tips

Use store bought aioli. If you don’t want to make your own, you can buy a jar of garlic aioli at the store and add a little fresh lemon zest and lemon juice to it! But keep in mind, it will be more garlicky and a little heavier than my homemade version.
Use sturdy sub rolls. Anything too soft will fall apart once the dressed salad goes on top. I like to use a good crusty bread to add some chewy texture to the sandwich.
Do not skip the aged sharp white cheddar. I know provolone is the classic Italian sub move, but the aged sharp white cheddar is what makes this sandwich. It is tangier, funkier, and stands up to the hot honey beautifully. Shred it yourself from a block for better flavor and texture.

A hand drizzles hot honey onto an open capicola and salami sandwich with arugula, tomatoes, and sesame seed bread. A loaf of bread and a bowl sit in the background on a wooden surface.

Recipe Help – Frequently Asked Questions

Can I make my own hot honey?

Yes! Warm 1/2 cup of honey with a teaspoon or two of red pepper flakes and a small splash of apple cider vinegar over low heat for about 5 minutes. Let it steep, then strain if you don’t want the flakes in there. For more heat, add a pinch of cayenne pepper!

Can I make this sandwich ahead?

Sadly no, this sandwich is best eaten the moment it is assembled. The bread will start to soften from the aioli-dressed greens, and the freshly tossed salad will quickly wilt. However you can prep all the components separately. Shred the cheese, halve the tomatoes, have the meats sliced, and make the lemon aioli up to 2 days in advance. Store each one in its own airtight container in the fridge. When you are ready to eat, toss the salad and build the sandwiches.

What other deli meats can I use?

Genoa salami and capicola are my favorites, but mortadella, prosciutto, or soppressata all work beautifully. Use any combination of two for the best balance of flavor and texture.

A person holds a hot honey salami sandwich filled with layers of deli meat, sliced cherry tomatoes, and fresh greens. Two pieces of sub bread are visible in the background on a wooden board.

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Yield: 4 (6-inch) subs