INGREDIENTS

  • 1 pound thinly sliced salami
  • 2 red bell peppers, thinly sliced
  • 1 jalapeño, sliced into thin rings
  • kosher salt
  • 4 slices provolone cheese
  • 1/2 cup torn fresh basil leaves
  • 4 kaiser rolls, split and toasted

INSTRUCTIONS

  1. Put a large skillet over medium-high heat. Working in batches so as not to crowd the pan, add the salami slices and cook until crisp, about 1 minute per side. As the slices are done, remove them to a plate.
  2. When all the salami is out of the pan, add the bell and jalapeño peppers along with a good pinch of salt and cook until tender, about 2 minutes. Remove the peppers to a plate.
  3. Reduce the heat under the pan to medium-low. Divide the salami into 4 equal piles, placing all of the piles in the pan. Top each pile with one-fourth of the bell and jalapeño peppers covered by 1 slice of cheese. Add 2 tablespoons water to the pan, cover with a lid, and allow the cheese to melt for 30 seconds.
  4. Remove the lid and sprinkle each pile with one-fourth of the basil. Pile into the rolls and serve.