For the Shasha sauce:
(Recipe from Michael Symon's Live to Cook, page 138)
12 hot banana peppers
4 cloves garlic
1 c. yellow mustard
1 c. white wine vinegar
3/4 c. sugar
1/3 c. all-purpose flour
1/2 c. waterFor the sandwich:
4 to 6 thin slices (about 4-oz.) soppressata (Italian dry-cured salami)
Salt and cracked black pepper
2 thin slices prosciutto
2 paper-thin slices red onion, soaked in ice water 2 minutes
4 thin slices Chalet Swiss Cheese
2 thick slices sourdough bread or other bread of your choosing
1 Tbsp. butter for grilling sandwich
4-6 large basil leaves
2 Tbsp. Shasha sauceMake the Shasha sauce:
Slice tops off peppers and discard. Roughly chop peppers and place in food processor. Add garlic, mustard and vinegar to processor and puree with peppers. Pour puree into nonreactive saucepan, add sugar and bring to boil over high heat. Lower heat and simmer, uncovered, 30 minutes. Mix flour and water to form smooth paste. Whisk into simmering puree and return mixture to simmer. Cook for 20-30 minutes, stirring regularly, until sauce is very thick. Cool sauce, pour into nonreactive container and refrigerate. Can be refrigerated for up to 1 month. Makes about 3 cups. Delicious on sandwiches and grilled meats.Make the sandwich:
Have all ingredients assembled so you can work quickly. Heat nonstick sauté pan over low and fry the soppressata until just crisped and some fat is rendered, about 2 minutes per side. Remove to plate. In same pan, fry egg, seasoned with salt and pepper, sunny-side-up. While egg is frying, drain onion and dry. Reserve fried egg. Layer prosciutto, reserved soppressata, onions and Swiss cheese on one slice of bread. Top with remaining slice of bread. Melt butter in hot pan and add sandwich, pressing down on sandwich. When bread is toasted on bottom side, turn over to grill other side, pressing down. Remove sandwich and place on cutting board. Remove top bread and layer basil leaves, Shasha sauce and fried egg over sandwich. Replace top and cut sandwich in half to serve.
Makes 1 serving.
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