Ingredients
1 lb. thinly sliced salami
2 red bell peppers
1 jalapeño
kosher salt
4 slice provolone cheese
1/2 c. Torn fresh basil leaves
4 Kaiser rolls
Preparation
Step 1Put 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.Step 2When 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.Step 3Reduce 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.Step 4Remove the lid and sprinkle each pile with one-fourth of the basil. Pile into the rolls and serve.
From: Michael Symon’s 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners © 2013 by Michael Symon and Douglas Trattner Buy the book
