Cook The Book: Salame Ala Diavolo Recipe

Name: Cook The Book: Salame Ala Diavolo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons olive oil; 8 tablespoons red wine vinegar; 6 tablespoon green olives, chopped (Castelvetranois a good variety if you can find it); 2 tablespoons or more chopped Pickled Peppers, plus 4 tablespoon of the pickling liquid (recipe follows); 4 (5 x 5-inch) pieces pizza bianca or rosemary focaccia, split in half; Small handful arugula; 12 thin slices provolone cheese; 8 thin slices prosciutto; 8 thin slices mortadella; 20 hot cherry peppers; Olive oil, to taste; 5 cups Champagne vinegar; 1 cup water; 4 tablespoons kosher salt; 3 tablespoons sugar; 2 garlic cloves; 1 tablespoon black peppercorns; 2 sprigs thyme; 1 bay leaf

Servings: persons

8 tablespoons olive oil
8 tablespoons red wine vinegar
6 tablespoon green olives, chopped (Castelvetranois a good variety if you can find it)
2 tablespoons or more chopped Pickled Peppers, plus 4 tablespoon of the pickling liquid (recipe follows)
4 (5 x 5-inch) pieces pizza bianca or rosemary focaccia, split in half
Small handful arugula
12 thin slices provolone cheese
8 thin slices prosciutto
8 thin slices mortadella
20 hot cherry peppers
Olive oil, to taste
5 cups Champagne vinegar
1 cup water
4 tablespoons kosher salt
3 tablespoons sugar
2 garlic cloves
1 tablespoon black peppercorns
2 sprigs thyme
1 bay leaf

1
Preheat oven to 500u00b0F. Slit the peppers lengthwise but leave whole overall. Put them on a baking sheet. Lightly dress the peppers in olive oil and roast them in the oven for 10 minutes, or until slightly softened. Combine the vinegar, water, salt, sugar, cloves, peppercorns, thyme, and bay leaf together in a pot and bring it all to a boil on the burner. Pour the mixture over the peppers. Let cool, uncovered, at room temperature. Store in the refrigerator until ready to use.
2
Mix the olive oil, vinegar, chopped olives, peppers, and pickling liquid. Spread that mixture on the inside of all the bread slices, reserving a little to toss with the arugula. Onto the bottom sandwich halves, alternate layers of cheese and meat. Top each sandwich off with arugula, and close with the top half of bread. Slice in half or serve as one whole square.

1941

kcal

Calories

134

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 tablespoons olive oil, 8 tablespoons red wine vinegar, 6 tablespoon green olives, chopped (Castelvetranois a good variety if you can find it), 2 tablespoons or more chopped Pickled Peppers, plus 4 tablespoon of the pickling liquid (recipe follows), and more.

Yes, Cook The Book: Salame Ala Diavolo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: Salame Ala Diavolo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions