Recipe: Michael Symon's Fried Salami Sandwiches with Hot Peppers (using bell peppers, jalapenos and provolone)

FRIED SALAMI WITH HOT PEPPERS

"On weekends when I was growing up, my father would become Mr. Sandwich, whipping up all sorts of (mostly) delicious concoctions. This is one of his triumphs - a perfectly balanced handful of zesty salami, sweet basil, and melty cheese."



"Make sure to allow the salami to really crisp up in the pan; that is where all the flavor and texture come from."

1 pound thinly sliced salami
2 red bell peppers, thinly sliced
1 jalapeno, sliced into thin rings
Kosher salt
4 slices provolone cheese
1/2 cup torn fresh basil leaves
4 Kaiser rolls, split and toasted (for serving)

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.

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

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 jalapeno 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.

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

Makes 4 servings
Source: Michael Symon's 5 in 5 by Michael Symon with Douglas Tratner