Crispy Cheesy Salami Sandwich with Banh Mi-ish Pickled Veggies
I'm a huge fan of the classic salami sandwich, but today we're trying something a little different. Man-oh-man, I'm so glad we did! This was seriously so yummy.
Ingredients
PICKLED VEGGIES:
- 1/3 cup Rice Vinegar
- 1/2 cup Water
- 1 tbsp. Granulated Sugar
- 1 tsp. Kosher Salt
- 1/2 cup thinly sliced English Cucumber
- 1/4 cup thinly sliced Carrot
- 1/4 cup thinly sliced Red Onion
- 1 thinly sliced Garlic Clove
TO ASSEMBLE THE TOASTY SANDWICH:
- 2 Slices of Sourdough Bread
- 1 tbsp. Olive Oil
- 1 tbsp. Crushed Calabrian Peppers
- 1 tbsp. Mayonnaise
- 3 Slices White American Cheese
- 1/4 cup Shredded Mozzarella
- 15 Peppered Salami Slices
- 2 Hot Chili Peppers, sliced (I used Mezzetta)
- 1/4 cup Cilantro
- 1/4 cup Freshly Grated Parmigiano Reggiano
Instructions
- Bring rice vinegar and water to a boil. Turn off heat and whisk in the sugar and kosher salt. Pour over sealable container filled with the cucumber, carrot, red onion, and garlic. Seal, and place in the refrigerator for 10 - 15 minutes.
- Slice the sourdough and drizzle a skillet over medium-high heat with a little olive oil.
- Mix the Calabrian peppers and mayonnaise together and slather the interior sides of the bread. Add one slice, mayo side up, to the skillet. Top with both cheeses, then place the second slice of sourdough on top, mayo side down.
- Once the bread has become golden on the bottom, drizzle the top with a little more olive oil and carefully flip the sandwich over. Continue to sear, about 2 minuets, or until the other side has become golden.
- Open up the sandwich and add the salami, desired amount of pickled vegetables, hot chili peppers, cilantro, and grated parmigiano reggiano. Fold back together, cut in half, and enjoy!