Pimento Salami Boat
If you’re looking to impress guests or treat yourself to a crave-worthy savory snack, the pimento salami boat is your next go-to recipe. This cheesy, spicy, and slightly tangy creation is perfect as an appetizer or even a main dish when paired with a light salad. It’s the kind of thing that looks fancy but comes together easily with everyday ingredients.
The real beauty of this dish is how customizable it is. Like it extra spicy? Load up on the Calabrian peppers. Prefer it creamier? Go wild with the pimento cheese spread. However you spin it, this is a hearty, flavor-packed dish that’ll win hearts at the table fast.
Why You’ll Love Pimento Salami Boat
This isn’t your average party snack. The pimento salami boat hits all the right notes: crispy sourdough, creamy cheese, layers of spicy meats, and a sharp punch from the peppers. I
t’s a warm, melty, pull-apart type of dish that disappears fast, so make two if you’re feeding a crowd.
The blend of bold Italian meats with southern-style pimento cheese and zesty peppers gives you something familiar but with a twist. It’s comfort food with a bit of an attitude.
What You Need To Make Pimento Salami Boat
You’ll only need simple ingredients for this recipe and most of them are probably already in your fridge. The full ingredient list with exact amounts is in the recipe card, but here’s a quick overview of what’s going in:
- A good loaf of sourdough bread to hold everything together
- Mayo to add that creamy base
- Spicy sliced meats like capocolla and salami
- Pimento cheese for creamy, tangy flavor
- Shredded mozzarella to get that perfect melt
- Basil pesto to bring in a herby kick
- Pepperoncini and Calabrian peppers for that vinegary spice on top
How To Make Pimento Salami Boat
1
Start by slicing the top off your loaf of sourdough and scooping out most of the inside. You can save the bread chunks for croutons or breadcrumbs later. This step creates the “boat” that holds all the goodness.
2
Next comes the layering. Spread mayo along the base, then pile on the capocolla and salami. Spoon in the pimento cheese, then sprinkle mozzarella and finish with basil pesto. Don’t stress about perfection here: it all melts together beautifully.
3
Pop the whole thing in the oven at 350°F for about 15 to 20 minutes or until the cheese is fully melted and bubbling. Once it’s out of the oven, top with sliced pepperoncini and Calabrian peppers for a bit of heat and zing. Slice it up and serve warm.
Commonly Asked Questions
What kind of bread works best for this recipe?
Sourdough is ideal because it has a sturdy crust that holds everything together and a slight tang that pairs well with the rich ingredients. A French loaf or Italian bread would also work in a pinch.
What can I use instead of pimento cheese?
If you can’t find pimento cheese you can mix shredded cheddar with a bit of mayo and diced pimentos or roasted red peppers. Cream cheese can also be added for a smoother spread.
Is it really spicy?
It can be but you’re in control. The Calabrian peppers and pepperoncini add the heat. Leave them off or use less if you want a milder version.
Pimento Salami Boat
Ingredients
- 1 loaf sourdough bread
- Mayo
- 6 slices hot capocolla
- 6 slices salami
- Pimento cheese spread homemade or store-bought
- Mozzarella cheese shredded
- Basil pesto
- Pepperoncini
- Calabrian peppers
Instructions
- Cut the top off the loaf and pull out most of the middle. (You can save these pieces to make croutons later.)
- Layer the following: mayo, capocolla, salami, pimento, mozzarella, and pesto.
- Bake at 350°F for 15–20 minutes until cheese is melted.
- Top with both peppers and serve.
