April 9, 2013
Miller serves two kinds of salami (or salam, as they say in Eastern Europe) sandwiches that look similar but taste a bit different. One features a classic salami atop a vegetable salad of cooked carrots, potatoes, peas and onion, garnished with tomato and egg (pictured). The other is made with a brighter red-hued Hungarian variety of salami atop a French vegetable salad (made with pickles and raw carrots instead of cooked) dressed up with cucumber, egg and a Spanish olive. "The tartness of the olive with the spiciness of the salami is very good together," said Miller.