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SANDWICH - SALAMI - Salami and Egg Sandwich
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| MICHAEL SYMON'S SALAMI AND EGG SANDWICH 4 Egg Knot Rolls | |
| 1 pound | Salami |
| 1 cup | ShaSha Sauce |
| 1 bunch | Basil, (leaves only) |
| 1 cup | Pickled Red Onion, (sliced) |
| 4 | Eggs |
| Salt | |
| Pepper | |
| 2 tablespoons | Extra Virgin Olive Oil, (separated) |
| 2 tablespoons | Unsalted Butter |
Preheat a griddle to medium-high.
Split the rolls, and butter each half. Place on a griddle and toast until browned. Set aside.
Put the salami on the griddle in four separate mounds and warm through and allow some pieces to crisp.
Using the olive oil to grease the griddle as needed, fry each of the eggs. Assemble the sandwiches by spreading Shasha sauce on each of the buns, adding the salami, top with pickled red onions, basil leaves, and finishing with a fried egg. Place bun top in place and enjoy.
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