Esquire Magazine has a long tradition of publishing recipes and cookbooks, and the latest is “Eat Like A Man,” (Chronicle Books). Stuffed with straightforward, classic recipes (Roast Leg of Lamb with Tapenade, Tuna Melt), some tips and tricks (How to Shuck an Oyster, How to Grip a Knife), and a few essays by writers like Tom Junod and Mike Sager.
Italian Breakfast Sandwich
Recipe by Michael Symon, from “Eat Like a Man,” edited by Ryan D’Agostino and the editors of Esquire Magazine. Serves 1.
Ingredients
4 to 6 thin slices sopressata or dry-cured Italian salami
1 large egg
2 thick slices sourdough bread
2 slices prosciutto
2 thin slices fresh mozzarella cheese
2 paper-thin slices red onion, soaked in ice water for 2 minutes then drained
4 large fresh basil leaves
Directions
In a skillet over low heat, fry the salami until lightly crisp and fat is rendered, about 2 minutes per side. Remove and set aside.
In the same skillet, fry the egg sunny side up. Remove and set aside.
On one piece of bread, layer the salami, prosciutto, mozzarella and drained red onion; close with remaining slice. Place in the same skillet, pressing down on the sandwich with the palm of your hand, and lightly toast on both sides. Remove, open the sandwich, and layer the egg and basil on the bottom half. Close, slice on the diagonal, and serve.
