Homemade Chicken Salami with Melted Cheese
A savory poached chicken and cheese sausage made by blending chicken breast with milk, garlic, egg, and mozzarella, then simmering in a foil-wrapped cylinder. The result is a tender, spreadable salami-style preparation that's sliced or crumbled for sandwiches. This straightforward no-cure version skips traditional fermentation, delivering creamy texture and mild chicken flavor enhanced by paprika and garlic. Ideal for packed lunches, picnics, or light dinners. The homemade approach offers fresher taste than store-bought versions with no preservatives.
Ingredients
- 1 ½ lb chicken breasts
- 14 tbsp milk
- 2 garlic cloves
- 1 egg
- 1 teaspoon salt
- 1 tablespoon chicken seasoningItalian seasoning + black garlic powder1 tbsp totalflavor
More herbal notes
- 1 teaspoon sweet paprika
- 1 pinch black pepper
- 1 cups mozzarella cheese, grated
Instructions
- 1
Combine chicken, milk in bowl and blend with hand mixer until completely crushed.
- 2
Add garlic cloves, egg, salt, chicken seasoning, paprika, black pepper and beat until smooth.
- 3
Fold in grated mozzarella cheese until combined.
- 4
Spread mixture onto plastic wrap, roll into cylinder shape and wrap tightly.
- 5
Wrap cylinder in aluminum foil, sealing edges completely.
- 6
Place wrapped cylinder in large skillet and add water to cover.
- 7
Heat to medium-low, cover skillet and simmer 40 minutes.
- 8
Remove from water and cool in refrigerator at least 1 hour.
- 9
Unwrap foil and plastic, slice or crumble and serve in sandwich or with sides.
Tips
Chill wrapped cylinder before poaching for easier handling and more even cooking throughout.
Use a meat thermometer to ensure internal temperature reaches 165F/74C for food safety.
Slice with sharp knife dipped in hot water for clean cuts without tearing the delicate texture.
Good to Know
Refrigerate wrapped in plastic wrap up to 3 days. Can be frozen up to 1 month; thaw in fridge before serving.
Prepare through cooling step up to 1 day ahead. Unwrap just before serving.
Slice and serve in bread with mustard, pickles, tomato. Or crumble over salad.
Common Mistakes
Do not over-blend chicken initially or mixture becomes paste; blend just until mostly crushed.
Do not skip the foil wrapping or mixture will disintegrate into broth.
Do not skip cooling step or salami will be too soft to slice cleanly.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
More herbal notes
FAQ
Can I cook this without foil wrapping?
Not recommended. Foil keeps the mixture intact during poaching. Without it, the chicken will break apart into the broth and won't form a cohesive salami texture.
What if I don't have chicken seasoning?
Use 1 teaspoon Italian seasoning or herbes de Provence mixed with 1/4 teaspoon garlic powder. Adjust to taste preference.
How long can I keep this before eating?
Refrigerate up to 3 days wrapped tightly. Freezes well for 1 month; thaw in fridge 4-6 hours before unwrapping and serving.