Saturday, August 28, 2010

Sopressata Sandwich with Fried Egg and Pizza Pasta

Spicy fried soppressata (or salami), prosciutto, fried egg, gooey mozzarella, paper-thin slices of red onion, fresh basil, and Michael Symon's Shasha Sauce are sandwiched between crispy golden sourdough bread to make one decadent sandwich. This is a sandwich that is fitting for breakfast, lunch or dinner. So many flavors in this sandwich, it is definitely a winner.
Soppressata Sandwich with Fried Egg and Shasha Sauce
Adapted from Michael Symon's Live to Cook
Serves 1
2 paper-thin slices red onion
4-6 thin slices soppressata or dry-cured Italian Salami
1 large egg
2 slices prosciutto
2 thin slices fresh mozzarella
2 thick slices sourdough bread, toasted or grilled
4 large fresh basil leaves
2 tablespoons Shasha Sauce (recipe follows)
Soak the onion in a small bowl of ice water for 2 minutes. (Takes the raw bite out)

While the onion is soaking, in a medium nonstick saute pan over low heat, fry the soppressata over medium-high heat until lightly crisp and some fat has rendered, about 2 minutes per side. Remove it to a plate. In the same pan, fry an egg sunny-side up.

While the egg is cooking, drain the onion slices and layer the soppressata, prosciutto, mozzarella, and onion slices on a slice of bread. Top with the other slice and place the sandwich in the pan next to the egg, pressing down on the sandwich with the palm of your hand. When that side is lightly toasted, about 3-4 minutes, flip the sandwich and toast the other side.

Remove the sandwich to a cutting board, and open the sandwich. Lay down the basil leaves, place the egg in the center, and spoon on the Shasha sauce. Close the sandwich and slice it in half to serve.

Michael Symon's Shasha Sauce is a well-loved family recipe made from hot banana peppers, garlic, yellow mustard, white wine vinegar, sugar and all-purpose flour. It is tangy, sweet, and mildly hot and while I did not enjoy it on it's own, it really did compliment the Sopressata sandwich well.
Shasha Sauce
Adapted from Michael Symon's Live to Cook
12 hot banana peppers
4 garlic cloves
1 cup yellow mustard
1 cup white wine vinegar
3/4 cup sugar
1/3 cup all-purpose flour
Slice the top of the peppers and coarsely chop them. Toss them into a food processor with the garlic, mustard, and vinegar, and puree.

Pour the puree into a nonreactive saucepan, add the sugar, and bring to a boil over high heat. Lower the heat and simmer for 30 minutes.

Mix the flour and 1/2 cup water to a smooth paste. Whisk it into the simmering liquid and return the mixture to a simmer. Cook for 20-30 minutes, stirring regularly until very thick. Let the sauce cool, pour it into a nonreactive container, and refrigerate for up to 1 month.

I guess I'm celebrating my love for Italian cured meats this week because I also made this Pizza Pasta Casserole which I found over on Tina's site, Life in the Slow Lane at Squirrel Head Manor. This is such a fun recipe and can be customized with whatever toppings you enjoy on your pizza.

Browned Italian sausage, pepperoni, cooked pasta, onion, green peppers, mushrooms, pizza sauce and both cheddar and mozzarella are layered into a slower cooker and cooked on low for 3 hours. You can definitely make this recipe your own by tossing in extra veggies or meats. The next time I make it I'd love to try black olives, artichoke hearts, maybe spinach. The sky's the limit! Head on over to Tina's site by clicking HERE for the recipe. Thanks Tina for a great recipe! This was a definite family pleaser.

I am submitting the Pizza Pasta Casserole to I Heart Cooking Clubs for this week's Lunch Box theme.

I am submitting Michael Symon's Sopressata Sandwich to my friend Deb @ Kahakai Kitchen for her Souper Sundays roundup.

Both the Sopressata Sandwich and Shasha Sauce were for this round of Symon Sundays hosted by Ashlee of Veggie By Season.


  1. Kim, what a great sandwich. I love the sauce with the peppers too. Everything looks delicious.

  2. The sandwich looks delicious--thanks for sending it to Souper Sundays.

    That pizza pasta looks pretty tasty too--I'd be happy to find it in my lunchbox. ;-)

  3. The sandwich is just scrumptiously luscious. I will need to check out Michael Symon. I don't know him at all. And the sauce does sound interesting - a good accompaniment to the sopressata. And the pasta - thereare never enough pasta recipes in the world. This looks to be a delicious keeper.

  4. That sandwich looks and sounds so good! It has a lot of my favorite foods combined into one! The sauce sounds very interesting but in combination with the sandwich I bet it really worked. :o0

  5. I never had anything like that in my lunchbox! Did the ice water trick work on the onions?

    The Boy will be over the moon when I make the pizza pasta. Great, kid-friendly idea.

  6. A double recipe post...just what I like to see from you because I know whatever you post will be delicious! That pizza pasta looks fantastic...oh how I love pizza. I'm so glad you liked the sandwiches as a whole! I thought they were quite tasty!

  7. Wow that looks wonderful. Both of them!

  8. oh wow, just when i thought something couldn't look more delcious, you throw that pasta at me! what a yummy post, i love both of them! i also really like that look of that sauce, so original! hope you've had a good weekend!

  9. Awww...thank you so much for the shout out! I'm glad you had a chance to make that pizza casserole and even happier that your family liked it. I am intrigued by this Michael Symon book you have been talking about. Sounds like another for my library list!

  10. That sandwich looks very gourmet and delicious. And the pizza pasta looks yummy! Love the idea of both recipes!

  11. I would love that sandwich right now for breakfast. That's definitely something I would love to make. I know both Joe and I would enjoy it. And your pasta looks so cheesy and delicious. And easy! What great recipes Kim. Have a wonderful Sunday!

  12. Mmm, delicious!
    I felt the same way about the sauce - odd on its own but great in the sammie.
    Well done!

  13. Oh my, that pizza pasta looks so good. My boys will love that! And that sandwich!! Wowzers. I need to come to lunch at your house.

    Hope you had a great weekend!

  14. So glad you joined our group! Yours look fantastic. I loved the sandwich so, so, so much!

  15. Oh how I just love soprasetta as well as yolk-y, runny eggs! But I've never had them together! Mmmmm! And the pasta looks pretty darn good too. I've got to follow Michael more. I'll bet this was a most satisfying meal! Roz

  16. That sandwich looks amazing, Kim!Wonderful combination of flavors.

  17. Those both looks so yummy! My family would love the pizza pasta, great pictures :)

  18. Pizza pasta - my kids would love that! Although really, let's be honest here - so would I!

  19. Kim great looking sandwich - I have to try that. Loving the idea of the pizza pasta - I can imagine including olives, artichoke hearts, sun-dried tomatoes, maybe some aubergine or fennel - as you say possibilities are limitless.

  20. Wow! Kim, I love the sauce, the peppers (our Hungarian Hot Wax are just about ready to be harvested), the pasta... what a fine blog you have.

  21. Pizza pasta, what a great idea!

  22. Oh my gosh, that pasta dish is making me drool! How fabulous is that???

  23. Hi Kim, thanks for your comment on my Hummus post. Sumac is a lovely spice to have in your pantry - it adds a lovely slightly sour, lemony tang to things, which really added another layer of flavour over the lemon juice already in the hummus. I also use it in salads, dressings, or sometimes sprinkle a bit over pumpkin or sweet potato when I am roasting it. You should be able to find it wherever you get other Mediterranean/Middle Eastern ingredients, and I see that you can get in online from Amazon here No doubt there are other online suppliers as well. Hope you are able to find some. Sorry for the very long comment :-)

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