Cook The Book: Salame Ala Diavolo

• 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 500u0b0F. 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.

olive oil, red wine vinegar, green olives, peppers, bianca, handful arugula, thin slices provolone cheese, mortadella, peppers, olive oil, vinegar, water, kosher salt, sugar, garlic, black peppercorns, thyme, bay leaf

Taken from www.seriouseats.com/recipes/2011/07/salame-ala-diavolo-sandwich-recipe.html (may not work)