Jalapeño Egg and Crispy Salami Sandwich with Spicy Minty Pea Sauce

This past weekend at the market, besides the monstrous pile of fruit and veggies I picked up, I stopped at one of my favourite vendors. She specializes in pecorino cheese, but has grown into doing all things sheep: Camembert style cheese, yogurt (called Ewegurt in the best pun ever!!) and most recently, after the animals have lived a long and fruitful life, salami. 

   This Hungarian boy’s roots giggled and when I broke into it this morning, the smell was pure garlicky pepper heaven. 

   My favourite way to enjoy salami lately is to cut it in strips and fry it like bacon. I could eat a big bowl of it like chips if I had a dedicated crash cart for me. 

   So instead of putting up with guys shouting, “Clear!!!” all the time, I eat it like an accent on a sandwich. And with enough jalapeño it kinda evens thing out. Right? 😉

Jalapeño Egg and Crispy Salami Sandwich with Spicy Minty Pea Dressing 

For the Spicy Minty Pea Dressing:

1/4 cup fresh peas

2 tbsp, packed, fresh mint

1/2 fresh jalapeño pepper, stem and seeds removed. 

1/4 cup Ewegurt (or plain yogurt)

1/4 tsp salt

   In a small pot, bring 2 cups of water to a boil. Reduce the heat to medium and add the peas. Blanch for 90 seconds and remove with a slotted spoon. Transfer to a food processor. Add the mint, jalapeño, salt and yogurt. Purée until smooth. Set aside. 

For the Crispy Salami Strips:

50g/2 oz sheep (or any animal) salami, cut into 1 cm (1/2″) strips

1/2 tsp oil

   In a small pan over medium high heat, add the oil. When the oil is smouldering but not smoking, add the salami in a single layer. Fry for 90 seconds per side. Transfer to paper towels to drain away the excess oil. Set aside. 

For the Jalapeño Eggs:

2 large eggs

1/2 jalapeño, stem and seeds removed, finely chopped 

1 tsp oil 

1/2 tsp butter

   In a small nonstick pan over medium heat, add the oil and butter. While it heats up, beat the eggs with the jalapeño. Once the butter has melted and starts to bubble, add the egg mixture. Shake the pan and, with a rubber spatula, stir and fold the eggs for a minute. When it’s 3/4 of the way cooked, turn off the heat. Stir and fold with the residual heat of the pan. 

To assemble:

2 whole wheat dinner rolls, cut in half

Prepared Spicy Minty Pea Dressing 

Prepared Crispy Salami Strips

Prepared Jalapeño Eggs

   On the bottom of both split rolls, add a good dollop of Spicy Minty Pea Dressing. Divide the Jalapeño Eggs over both rolls. Add a few Crispy Salami Strips on the eggs. Spread another dollop of Spicy Minty Pea Dressing on the cut side of the top of the rolls and cover the sandwich. Serves 2?….not after Monday morning cardio. It serves my big mouth in record time with the occasional T Rex-esque ROAR!!! (And that’s not just because I touched my eyes after cutting jalapeños!!!) 

  

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s