When you’re need a perfect sandwich in the morning, there’s no time to waste. Frying the salami is ideal because it crisps up the meat and gives the sandwich body. But it’s also efficient, because you use that same pan to make a sunny-side egg, glazing it with the spiciness of the rendered fat. (You can also use this trick to cook onions, peppers, or greens for a flavor boost with no extra work.) There’s a lot going on in this sandwich, but it has great balance: The saltiness of the meat is offset by the sweetness of the basil leaves and the creaminess of the egg and mozzarella. Soaking sliced red onion in ice water is something I learned from my mom. It takes the raw bite out of the onion and keeps it light and crunchy. This is a rich sandwich, but it’s refreshing. And the beautiful thing is, it’s not just for breakfast.
Ingredients
 4 to 6 thin slices (about 4 oz) dry Italian salami 1 egg
2 thick slices of regular white bread
2 slices (about 2 oz) ham (you can substitute this with chicken or mutton)
2 thin slices (about 2 oz) fresh mozzarella cheese
2 paper-thin slices red onion, soaked in ice water for 2 minutes
4 large basil leaves
Method
In a pan over low heat, fry salami until lightly crisp and fat is rendered, about 2 minutes per side. Remove and set aside. In the same skillet, fry egg sunny-side up. Remove and set aside. On one piece of bread, layer salami, ham, mozzarella cheese, and drained red onion; close with remaining slice. Place in same pan, pressing down on the sandwich with the palm of your hand, and lightly toast on both sides. Remove, open sandwich, and layer egg and basil on bottom half. Close, slice on the diagonal, and serve.
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