Serious Eats: Recipes
Cook the Book: Salame ala Diavolo
We've had an ongoing love affair with Danny Meyer's Roman-inspired Maialino since day one. We've raved about their breakfast, cozied up to the bar for glorious happy hour snacks and glasses of Nebbiolo. So, it was pretty much a given that chef Nick Anderer's sandwich-making skills were going to be equally top-notch.
Salame ala Diavolo is Anderer's contribution to The Big New York Sandwich Book but you're not going to find it on Maialino's lunch menu. It's the kind of sandwich you could assume that he and his kitchen crew munch on—a play on an Italian sub assembled from salumi scraps and focaccia ends that haven't made it to the bread basket, with a pepper-olive relish that ties it all together.
Whether served up on slices of thin pizza bianca or squishy squares of rosemary focaccia, it's all about the right balance of porky prosciutto and mortadella, sharp provolone, and peppery arugula dressed with quick pickled cherry peppers.
As always with our Cook the Book feature, we have five (5) copies of The Big New York Sandwich Book to give away this week.