Ingredients Jump to Instructions ↓

  1. 4 to 6 thin slices (about 4 oz) sopressata or dry-cured Italian salami

  2. 1 egg

  3. 2 thick slices sourdough bread

  4. 2 slices (about 2 oz) prosciutto

  5. 2 thin slices (about 2 oz) fresh mozzarella

  6. 2 paper-thin slices red onion, soaked in ice water for 2 minutes

  7. 4 large basil leaves

Instructions Jump to Ingredients ↑

  1. In a skillet over low heat, fry salami until lightly crisp and fat is rendered, about 2 minutes per side. Remove and set aside. In the same skillet, fry egg sunny-side up. Remove and set aside. On one piece of bread, layer salami, prosciutto, mozzarella, and drained red onion; close with remaining slice. Place in same skillet, pressing down on the sandwich with the palm of your hand, and lightly toast on both sides. Remove, open sandwich, and layer egg and basil on bottom half. Close, slice on the diagonal, and serve.

  2. Iron Chef Michael Symon is the chef and owner of Lola and Lolita in Cleveland. His favorite sandwich besides this one is the D7 pork bánh mì from Superior Pho, Cleveland.

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