In time as a student, my George Foreman grill accompanied me wherever I went. It survived Yeshiva in Israel, Lander College in New York, summer camp, Yeshiva University and everywhere else in between. While most of my friends were stuck eating whatever food was available in the dining room (Wednesday-night turkey loaf and leftover Chulent were particularly popular), having my George Foreman enabled me to eat like a king, and you could often find me grilling salami and/or steaks for dinner. Like a typical Chicago kid, my room resembled more of a butcher shop than a dorm: Romanian salamis hanging from closet door handles – the smells of garlic and beef fat wafting through the air. Some of my favorite memories involve having epic Melaveh Malka’s with my friends around my George Foreman: grilling salami and sprinkling it with a dash of spicy deli mustard for an extra pop. We were all having a great chill, making memories, and eating well in the process.

There’s no question that a Romanian Salami is a piece of perfection on its own, but that doesn’t mean it’s not fun to dress it up once in a while. With that in mind, why waste time frantically scrolling through “30+ Delicious Salami Recipes” on Google when you can take even less time to prep and (more importantly) eat a Romanian Salami? In looking to share some of the wisdom that we’ve gained along the way, here’s our top three salami recipes for a quick fix: as soon as your IWantRomanian.com order is delivered to your door, you’ll be eating in no time.

1)  Salami & Duck Sauce

When I think of “salami” and “duck sauce” the word that comes to mind is “easy”. All you need is some duck sauce, a Romanian salami, and a knife. This recipe makes for an appetizing yet hassle-free salami, with a great flavor combination contrasting savory salami with a sweet sauce. It’s a perfect way to dazzle a last-minute Shabbos guest, or a perfect host gift if you happen to be said Shabbos guest (I definitely took advantage of the latter back in the day – shout out to Mr. Singer on 72^nd Drive). Regardless, it’s a failsafe way to please the crowd. The recipe is as follows:

• Preheat the oven to 400 degrees,
• Slice the salami to preferred thickness
• Pour on some duck sauce or spicy duck sauce  
• Bake it for about 45 minutes.

See – isn’t that easy? Note: If you notice the salami getting dry, just scoop some of the duck sauce from the bottom of pan and sprinkle on the salami, and you will be good to go.

2)    BBQ Salami

If you want a recipe just as difficult as the last one but featuring a different flavor profile, just use Barbecue Sauce. This time-proven recipe works great for a summer barbecue and can be easily prepared in an oven or George Foreman grill when grilling outside isn’t an option. This recipe is a great way to provide a quick nosh for your guests while you wait for those other slower-cooking items on the grill such as steak, or a late-night snack after a long day of work when you’re too lazy to actually cook and want some comfort food. While we prefer to use Masterpiece or Sweet Baby Ray’s, any barbecue sauce will do in preparing the following recipe:

• Preheat grill
• Slice the salami to preferred thickness and place in a Ziploc bag with barbecue sauce
• Put the salami on the grill over low to medium heat, keeping an eye on it so the sauce doesn’t burn.

Note: for a similar effect when barbecuing outside isn’t an option, you can also bake in the oven at 400 degrees.

3)    Salami Scrambled Eggs

Don’t be alarmed. For many Kosher food consumers, Salami and Eggs conjures up a certain sense of anxiety: how are you expected to have any form of eggs without a bagel and schmear on the side? However, this underrated recipe is a culinary powerhouse that’s bound to get your day off to a savory start, providing the perfect amount of protein to fuel your productivity and wake you up. But it gets even better. In addition to being quick and easy, this versatile combo is equally as effective when served at any meal – not just breakfast. Next time you want to prepare some delicious and flavorful eggs, toss aside the bagel and schmear and consider doing the following:

• Preheat frying pan at medium heat
• Chop up the salami into bite-size chunks, regardless of whether not it’s hard or fresh
• Place salami into frying pan, letting the oil coat the pan and stir until salami is brown
• Add eggs and scramble to desired firmness. If necessary, turn down heat to ensure rendered fat doesn’t evaporate.
• Once cooked to desired firmness, remove from pan and season with pepper to taste.

Note: One way to make this dish even better is by tossing in sautéed peppers, portabella mushrooms, and/or Vidalia onions for additional vegetable content, and more complex flavors.

The Takeaway:

Romanian Salami is divine on its own, but can easily adapted in other ways to unleash additional potential as we’ve highlighted here today. How do you love to prepare your Romanian Salami from IWantRomanian.com? Leave us a comment below for the chance to have your recipe featured in a future post.