Rolled Salami and Cheese Loaves
A delicious rolled sandwich loaf stuffed with meats, cheese, and flavour—perfect for easy dinners, lunchboxes, or party platters.
If you love the idea of a warm, melty sandwich wrapped inside golden, crusty bread, this Rolled Salami and Cheese Loaf is going to be your new go-to recipe. Perfect for lunch, dinner, or feeding a hungry crowd, this easy-to-make loaf is packed with your favourite deli meats, cheeses, and savoury fillings—all rolled up into one delicious sliceable meal. It’s like a classic Stromboli, or a Calzone but more of a rolled sandwich baked directly into the dough. Whether you’re prepping for a picnic, game day, or a simple weeknight dinner, this stuffed sandwich loaf delivers big flavour with minimal effort.
Ideal for meal prep or entertaining, this Stromboli-style sandwich is endlessly customisable—just swap in your favourite ingredients and you're good to go. Then of course we couldn't let this chance to use our favourite Marinara Sauce recipe go unmentioned. Perfect for dipping big slices into, we wouldn't have it any other way.
Need
- 30 Grams fresh yeast (or 2 tsp dried)
- 330 Grams warm water
- 2 Teaspoons fine grind salt
- 650 Grams bakers or strong flour
- 6 - 8 Slices hungarian salami, thinly shaved, per loaf
- 6 - 8 Slices Swiss cheese, thinly shaved, per loaf
- fresh parsley or basil, chopped to serve
- 1 Batch Marinara Sauce as needed for dipping Recipe
Do
- 1
Place yeast and water into Thermomix bowl and warm 2 min/37ºC/speed 1.
- 2
Mix 15 sec/speed 6-7.
- 3
Knead 2 min/dough setting/Interval. Allow to 'rest' for 5-10 minutes.
- 4
Knead again 3 min/dough setting/Interval.
- 5
Turn out into oiled bowl and cover completely with plastic wrap so the air will be trapped and allow to double.
- 6
The dough will be quite hard and dense and yet flexible.
- 7
When happy with the rise, punch down and roll into two rectangular shapes.
- 8
Lay salami and cheese across each rectangle, then fold in both long sides into towards each other. Tuck in the ends and seal all together by pinching the dough together.
- 9
Turn over so that the seam is down and you have a nice smooth top. Slash top of loaves with very sharp knife diagonally.
- 10
Place onto baking paper and allow to rise again. (Use warming drawer if you have it…and yes, I LOVE IT!!) Cover with a cloth.
- 11
Preheat oven to 180°C with maximum steam available. Alternatively add a water bath onto the bottom rack when preheating and leave it in there until the loaves are cooked. Bake for 10 minutes at this temperature then increase temp as directed.
- 12
Bake a further 15 minutes at 225ºC or until golden. Loaf should sound hollow when tapped. Cool slightly before slicing.
- 13
If you want to make only one loaf, simply halve everything but the yeast. Use 20g fresh or 1 tsp dried. I have written the filling per loaf.
- 14
Serve with Marinara Sauce for dipping and some chopped green herbs on top.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
