The Chew: Michael Symon Late Night Salami Sandwich Recipe

The Chew: Michael Symon Salami Sandwich Recipe

Michael Symon made a great Late Night Salami Sandwich recipe on The Chew, which he made in competition with Mario Batali’s Ham & Grilled Cheese recipe. The Taster of the Day at the tasting table wasn’t asked to pick a winner, but he did go for Michael’s first, which I think means Michael won.

Check out my attempt to reproduce this great recipe below! And be sure to let us know what you think of this recipe in the comments!

The Chew: Michael Symon Late Night Salami Sandwich Recipe Ingredients

• 2 Paper-Thin Slices Red Onion
• 6-8 Thin Slices Dry-Cured Italian Salami (About 4 Ounces)
• 1 Egg
• 2 Thick Slices Sourdough Bread
• 2 Thin Slices Fresh Mozzarella (About 2 Ounces)
• 4 Large Basil Leaves
• 2 Tablespoons ShaSha Sauce (Recipe Below)
• 2 Tablespoons Extra Virgin Olive Oil

Michael Symon: The Chew Late Night Salami Sandwich Recipe Directions

1.  Add a drizzle of olive oil to a saute pan and bring to medium high heat.
2. Add the salami and crisp it up like bacon.
3. When it comes time to flip the salami, add the egg and cook it sunny side up next to the salami.
4. Meanwhile, soak the red onions in water before using to take out some of the bite.
5. Add the salami on top of a slice of bread and stack the mozzarella, onion, basil, and fried egg on top. Smear another slice with the ShaSha sauce and top the sandwich.
6. Toast the sandwich in same saute pan you coked the salami in on medium high heat until well-toasted on both sides, about 1 to 2 minutes per side.
7. Serve and enjoy!

The Chew: Michael Symon ShaSha Sauce Recipe Ingredients

• 12 Hot Banana Peppers from a Jar (Tops Removed; Chopped)
• 4 Cloves Garlic
• 1 Cup Yellow Mustard
• 1 Cup White Wine Vinegar
• 1/2 Cup Sugar
• 2 Tablespoons All Purpose Flour

Michael Symon: The Chew ShaSha Sauce Recipe Directions

1. Blend together the peppers, garlic, mustard, and vinegar in a food processor.
2. Pour into a nonreactive saucepan with sugar and bring to a boil. Then lower heat and let simmer for 30 minutes, stirring occasionally and scraping the bottom to get any bits on the bottom into the mixture. This will fill your house with the smell of the hot sauce, so be prepared for everyone in your house to wander in, wondering what delicious concoction you’re making.
3. In a bowl, stir together the flour and 1/2 cup water and then whisk into the pepper mixture. Simmer for 20 more minutes until the sauce thickens and becomes more similar in consistency to mustard.
4. Pour into a glass jar and save in the refrigerator for up to 1 month.
5. Enjoy!