Turkish bread roll, salami, mozzarella, Colby, red onion, and jam.

Grilled cheese sandwich with avocado, salami, jam, red onion, Coon™ mozzarella and Colby cheeses


Yesterday I posted about a salami and Vegemite sandwich after a conversation with my friend GC and our speculation on sandwich combinations.

Have you ever had a turkey and cranberry sandwich? I really like the combination of turkey and cranberry. I’ve also enjoyed ham and jam before but I’ve never had salami and jam.

I’m a big fan of jam combinations. One of my favourite jam combinations is orange marmalade, peanut paste, and sliced banana.

Turkish bread roll with Lurpak butter, jam, salami, Coon™ mozzarella and Colby cheeses and avocado sandwich. Diagonal cut.
Turkish bread roll with Lurpak butter, jam, salami, Coon™ mozzarella and Colby cheeses and avocado sandwich. Diagonal cut.


The salty spiciness of the salami will complement the sweetness of the jam, not in a salted caramel sort of way though.

Methods and materials

Equipment and materials

  • Sandwich press
  • Mandolin
  • Safety glove
  • Bread knife
  • Lurpak butter
  • Salami
  • Red onion
  • Hass avocado
  • Cottee’s strawberry jam
  • Coon™ mozzarella slices
  • Coon™ Colby slices
  • Mayonnaise
  • Turkish bread roll


  1. Cut the bread roll in half longitudinally along a horizontal plane and open up the roll to expose the cut surfaces.
  2. Apply a liberal amount of Lurpak butter to each cut surface.
  3. Smear on some jam to the butt of the bread roll.
  4. Add some salami slices on top of the jam.
  5. Slice some red onion thinly with a Mandolin using a safety glove and put the slices on the salami.
  6. Spread some avocado on the top buttered surface of the bread roll and add some Coon™ mozzarella and Coon™ Colby cheese slices on top of the salami.
  7. Close the sandwich.
  8. Flip the sandwich over and spread mayonnaise over the outer surface of the butt of the bread roll.
  9. Flip the sandwich over and put it onto the cold bottom hot plate of the sandwich press.
  10. Spread mayonnaise over the outer surface of the top of the bread roll.
  11. Close the lid of the sandwich press and turn it on.
  12. Cook the sandwich until the bread is toasted and the cheese starts to ooze out onto the surface of the bottom hot plate.
  13. Remove the sandwich from the sandwich press and put it onto a cutting board and allow it to rest for a few minutes.
  14. Cut the sandwich diagonally with the bread knife because diagonal is best
  15. Put the cut halves onto a plate and serve.


On biting through the crisp crunchy mayonnaise toasted bread I could taste immediately the jam, red onion and salami. Everything was mellowed with the cheese and avocado but the jam and the salami were distinct and the aftertaste of the red onion while sharp was pleasant.

The sandwich held together well without any slippage or spillage of the contents.

The height of the sandwich was comfortable for biting and the crust wasn’t too hard to cause any abrasiveness of the palate just posterior to the maxillary incisors which commonly happens with tough dry crusty bread.

While there was a sharp aftertaste from the raw red onion which was protected by the cheese, it didn’t linger.

This sandwich kept me feeling full for many hours after I finished it.

I’m happy to rate this sandwich 7 out of 10.


This study revealed that jam, i.e., strawberry jam from Cottee’s does indeed go well with salami as well as with raw red onion and avocado and mozzarella and Colby cheeses.

One of the problems with the sandwich press is that as it closes it pushes the top of the sandwich off the bottom and I had to use a spatula to keep the sandwich aligned.

In future there may be some benefit in using cooking twine to secure the sandwich before putting it into the sandwich press.

As far as I know there were no short comings or limitations to this study.

I have no conflicts of interest to declare.

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