Cook the Book: Salame ala Diavolo

Course Sandwiches and Wraps Prep Time 15m Total Time 15m

Ingredients in this Recipe

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

See Full Recipe at Serious Eats