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“Of important note: Aunt Jemima-type syrup is preferable because, for some reason, it just works better! I’ve tried to use fancy, real maple syrup and it’s just never the same. This is one family recipe that needs no changing or fancyfying; it’s perfect just as is.”


  • 2 Kosher salami (Hebrew National if you can get them)
  • 1 1/2 cup syrup
  • 1 loaf brown bread, rye or, sliced
  • 1/2 cup Gulden's spicy brown mustard


Serves: 6 to 8 pieces


Make three diagonal slits on two sides of each of the salami. Place the salami in a small baking dish and cover with the syrup. Marinate in the fridge overnight, making sure you turn the salami a few times.

Preheat the oven to 350°F.

Drain the excess syrup so that you are left with enough in the bottom that it comes about ¾ to an inch up the sides of the salami. Cover the baking dish with foil and place it in the oven. Bake for 25 minutes and then flip over the salami, so they brown evenly. Cook for another 15 minutes and then remove the foil. Put the dish back in the oven for another 10-15 minutes, or until the salami is golden brown and slightly crispy.

Use tongs to turn and coat the salami in the syrup before transferring it to a cutting board.

Cut each salami into 14 slices. Be careful, the sugars from the syrup are very hot.

Serve directly on the cutting board with the sliced bread and pot of Gulden’s mustard.

Excerpt from "Breakfast, Lunch, Dinner... Life: Recipes and Adventures from My Home Kitchen" by Missy Robbins. Copyright © 2017 by Missy Robbins. Used with permission by Rizzoli. All rights reserved.