Salami Sticks

Two ingredients, zero cooking, and a flavor combination that sounds odd but absolutely works. Thin salami slices spread with chunky peanut butter and rolled into tight little logs. Salty, savory, nutty, and rich in protein.

The pairing makes sense if you think about it. Salami is salty and fatty with a garlicky, peppery bite. Peanut butter is rich, slightly sweet, and creamy. Together they hit the same notes as a Thai peanut sauce on grilled meat, just in snack form.

Chunky peanut butter is the right call here. The peanut pieces add crunch inside the soft salami roll and give each bite more texture than smooth peanut butter would.

Kitchen Tips

• Use thinly sliced salami so it rolls easily without cracking. Thick slices are too stiff and won’t form a tight log.
• Spread a thin, even layer of peanut butter. Too much and the roll won’t stay closed.
• Chill the rolled sticks for 10 minutes if making ahead. They hold their shape better cold.

Variations

• Use cream cheese instead of peanut butter for a milder, tangier filling.
• Wrap the salami roll around a breadstick for added crunch and a built-in handle.
• Try with prosciutto instead of salami for a more delicate, less garlicky version.