The more postings I shoot, the more recipe ideas I get. Every now and then I’ll be cooking something that is so normal to me I don’t even consider it a ‘recipe’. Like these buns. I must have made them about a hundred -if not a thousand- times before, yet it never occurred to me that it might be a fun recipe to share.
We have a big supermarket here (why, yes, we really do:) called Albert Heyn. The supermarket publishes a really great, free and informative magazine once a month. It has loads of tips, recipes and pretty photographs in it. Sometimes fabulous recipes. This recipe was in there many, many years ago. It caught my eye, tried it and I’ve been making it ever since.
Just a little side note; don’t eat this before going out on a romantic date, ok!
1 large onion
8 slices deli salami (or pepperoni)
4 crispy buns (like Kaiser buns)
1 tbsp oil
Heat up your oven, as hot as you can get it.
Gathering the crew. Only a handful of ingredients, but combined they’re pretty darn tasty.
Start by slicing a large (or 2 medium) onion. The slices don’t have to be wafer thin—it isn’t called an onion bun for nothing!
Heat 1 tbsp oil and sautee the onions, over low heat, until they’re soft. This will take about 10 minutes or so. Plenty of time for you to finish the rest of the preparations.
Finely chop a small handful of washed and dried flat-leaf parsley. Of course you can also do this with basil, or dried herbs.
Wash and slice a few nice, juicy tomatoes. They make all the difference. I like thick slices, but just go about things as you normally would.
I love deli salami; it’s so packed with flavor and real garlicky. You can also use pepperoni for this! I’m going for 2 small slices per bun—that’ll be more than enough to flavor things without making it really fattening. Adjust the quantity to your liking. Slice them in strips.
My little cream cheese package (it’s about 4oz and I’m only using 1/2 of it). You can go for any kind of cream cheese: Philadelphia, low fat versions or even flavored cream cheese. Whatever rocks your boat.
I’m going for a few slices. Not too much, about 2 small slices per bun.
When the onions are done, add the chopped parsley and season with a really good pinch of pepper. You can also add a pinch of salt, I never do, my salami provides enough saltiness.
Open up a nice, fresh, crispy bun. Don’t slice it all the way through, though.
Start layering. Tomato, salami, onion mix and top with a few pieces cream cheese.
Wrap each bun tightly in a large piece of aluminum foil.
Pop them in a pre-heated oven for about 7 to 8 minutes. This is mainly to let everything heat through and to let the cream cheese melt a little. You can also place them on a BBQ and flip the package over after 4 minutes.
This is really my kinda lunch.
Kay’s Recipe Card
Click here for printable size.