Fried Salami Sandwich

With harried home cooks in mind, Michael Symon developed a simple, brilliant formula to help everyone pull together fresh meals on weeknights: a maximum of 5 fresh ingredients that cook in 5 minutes. This fried salami sandwich recipe from his new book, Michael Symon’s 5 in 5 (Clarkson Potter, September 3, 2013), is perfect for the kickoff of football season and is sure to be a hit at any tailgate!

Fried Salami with Hot Peppers
Recipe from Michael Symon’s 5 in 5

Serves 4

1 pound thinly sliced salami
2 red bell peppers, thinly sliced
1 jalapeño, sliced into thin rings
Kosher salt
4 slices provolone cheese
½ cup torn fresh basil leaves
4 Kaiser rolls, split and toasted

1. Put a large skillet over medium-high heat. Working in batches so as not to crowd the pan, add the salami slices and cook until crisp, about 1 minute per side. As the slices are done, remove them to a plate.

2. When all the salami is out of the pan, add the bell and jalapeño peppers along with a good pinch of salt and cook until tender, about 2 minutes. Remove the peppers to a plate.

3. Reduce the heat under the pan to medium-low. Divide the salami into 4 equal piles, placing all of the piles in the pan. Top each pile with one-fourth of the bell and jalapeño peppers covered by 1 slice of cheese. Add 2 tablespoons water to the pan, cover with a lid, and allow the cheese to melt for 30 seconds.

4. Remove the lid and sprinkle each pile with one-fourth of the basil. Pile into the rolls and serve.