Michael Symon's Salami And Egg Sandwich

By Bettybug

Ingredients

• 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 and Pepper
• 2 tablespoons Extra Virgin Olive Oil (separated)
• 2 tablespoons Unsalted Butter
• Michael Symon's Shasha Sauce
• 12 Hot Banana Peppers from a jar with tops removed and chopped
• 4 cloves Garlic
• 1 cup Yellow Mustard
• 1 cup White Wine Vinegar
• 1/2 cup Sugar
• 2 tablespoon Sugar
• 2 tablespoon All-Purpose Flour

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

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.

Shasha Sauce:
1-In a food processor, puree the peppers, garlic, mustard and vinegar.
2-Pour the puree into a nonreactive saucepan, then add the sugar and bring it to a boil over high heat. Lower the heat and simmer the mixture for 30 minutes.
3-In a small bowl or juice glass, mix the flour and 1/2 cup water to make a smooth paste. Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick. Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar). The sauce can be refrigerated for up to 1 month.