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Michael Symon’s Fried Salami with Hot Peppers

Michael Symon’s Fried Salami with Hot Peppers

1 pound salami, thinly sliced

2 red bell peppers, thinly sliced

1 jalapeño, sliced into thin rings

A pinch of kosher salt

4 slices provolone cheese

½ cup torn fresh basil leaves

4 kaiser rolls, split and toasted

Put a large skillet over medium-high heat. Working in batches (so you don’t crowd the pan), add the salami slices and cook until crisp, about one minute per side. When the slices are done, remove them to a plate.

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

Reduce the heat under the pan to medium-low. Divide the salami into four equal piles, placing all of the piles in the pan. Top each pile with one-fourth of the peppers covered by one slice of cheese. Add 2 Tbsp. of 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 equal portions of the basil. Pile into the rolls and serve.

Chef’s tip: Make sure to allow the salami to really crisp up in the pan; that’s where all the flavor and texture comes from.

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