Campfire Recipe: Fried Salami Breakfast Sandwich

If you are tired of the same old breakfast then this sandwich is for you. Yes, it is the basic breakfast sandwich but I promise you the meat will really surprise you. The salami adds a flavor that is indescribable. Combine this with the smoky flavor of provolone and you have a unique mishmash. But…..sometimes you just have that camper. That special person for me is my husband. While I love a runny yoke when it comes to my fried eggs, he does not. If you have an individual who does not like runny yokes, cook the eggs longer in the beginning. Also, you may have noticed that there are no spices listed. This is the original recipe but as my chef husband stated, it really needed a little punch. I have two suggestions when it comes to this issue. First, add a little black pepper to your eggs while they are cooking. Or two, use spicy mustard to really add that piquant kick. But keep in mind that a little goes a long way. I learned this lesson when I did both, which is not something I would suggest. The black pepper, fiery mustard, and the spices used on the salami were just too much.     

Campfire Recipe:  Fried Salami Breakfast Sandwich

Ingredients

1 ½ teaspoons olive oil

Medium sized red onion

2 English muffins

1 Tablespoon unsalted butter

2 large eggs

2 slices of either Provolone or Monterey Jack cheese

Mayonnaise

Mustard

8 slices of salami

salami.breakfast.sandwich

Steps

  1. Build fire and place grilling rack on top.
  2. Thinly slice red onion. Set aside.
  3. Place cast iron skillet on grilling rack.
  4. Add olive oil to the skillet.
  5. Put thinly sliced red onion in skillet
  6. Sauté the red onion for a few minutes. Move the onion to one area in the skillet.
  7. Add butter to cast iron skillet.
  8. Crack the eggs into the skillet.
  9. Cook for two minutes.
  10. Add cheese and cook until the whites of the eggs are set. This will take two to three minutes.
  11. If there is room on the grilling rack, place the English muffins on top to toast. If not, remove skillet and toast English muffin halves.
  12. Once toasted, spread mayonnaise on one side and mustard on the other.
  13. Place an egg on one half and top with half of the red onion. Repeat.
  14. In the empty skillet, add the eight slices of salami. Cook one minute on each side.
  15. Remove salami and place on top of cooked red onions.
  16. Top with remaining English muffin halves.

Serve.

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