Late-Night Salami Sandwich

Michael Symon
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Servings: 1
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easy
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45 to 60 min
Part 1 of 2

Have a midnight craving for something easy and delicious? Give this Michael Symon favorite a try!


  • Ingredients
  • step-by-step directions
Ingredients
Late-Night Salami Sandwich
  • 2 paper-thin slices red onion
  • 6-8 thin slices dry-cured Italian salami (about 4 ounces)
  • 1 egg
  • 2 thick slices sourdough bread
  • 2 thin slices fresh mozzarella (about 2 ounces)
  • 4 large basil leaves
  • 2 tablespoons ShaSha sauce
  • 2 tablespoons extra-virgin olive
Directions
  • Soak the onions in a small bowl of ice water for 2 minutes. Remove the onions to a paper towel-lined plate.
  • Meanwhile, add a drizzle of olive oil to a medium nonstick sauté pan over medium heat. Add the salami and fry until lightly crisp and some fat has rendered, about 2 minutes per side.  Remove salami to a plate. Reduce the heat to low and in the same pan, fry an egg sunny-side up.
  • Meanwhile, build your sandwiches. Slather some ShaSha sauce on one side of two pieces of bread. Then layer the salami, mozzarella, basil and onion slices on the bottom slice of bread. Top with the other slice of bread, ShaSha sauce side down. Place the sandwich in the pan next to the egg. Weigh the sandwich down with a brick or a metal press. When one side is lightly toasted, about 3 or 4 minutes, flip the sandwich and toast the other side for another 3 or 4 minutes.
  • Open the sandwich and add the egg to the middle of it. Close the sandwich, slice it in half, and serve.
  • Tip: if you don't have Sha-Sha sauce, replace with relish and mustard. 
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