I’ve previously posted about my quest to find cookbooks written from a man’s perspective. Through my loaning activity at our fair city’s public library of male authored cookbooks, I found my new favorite chef, the Cleveland-based, Iron Chef America, James Beard Award winner, Michael Symon. The following recipe is from Symon’s first cookbook, “Live to Cook: Recipes and Techniques to Rock Your Kitchen.” It’s one delicious sandwich!
Soppressata Sandwich with Fried Egg:
- 2-paper-thin slices of red onion
- 4-6 slices of soppressata or dry-cured Italian salami
- 1 large egg
- 2 slices prosciutto
- 2 thin slices fresh mozzarella
- 2 thick slices sourdough bread, toasted or grilled
- 4 large fresh basil leaves
- 1 small mixing bowl
- 1 medium non-stick sauté pan
- 1 cutting board
- 1 chef’s knife
- Soak the onion slices in a small mixing box of ice water for ~2 minutes.
- In a medium non-stick sauté pan fry the soppressata over medium-high heat until lightly crisp and some fat has rendered, ~2 minutes per side.
- Remove it to cutting board.
- In the same pan, fry the egg sunny-side up.
- While the egg is frying, drain the onion slices and layer the soppressata, mozzarella, prosciutto, and onion slices on a slice of sourdough. Top with the other slice and place the sandwich into the sauté pan next to the egg.
- Press down on the sandwich until lightly toasted ~3-4 minutes, flip the sandwich and toast the other side.
- Remove the sandwich to the cutting board, open, and lay down the basil leaves. Place the fried egg in the center. Close the sandwich and slice in half with your chef’s knife to serve.
Try it and let me know what you think!