On weekends when I was growing up, my father would become Mr. Sandwich, whipping up all sorts of (mostly) delicious concoctions. This is one of his triumphs—a perfectly balanced handful of zesty salami, sweet basil, and melty cheese. Make sure to allow the salami to really crisp up in the pan; that is where all the flavor and texture come from.
- Put a large skillet over medium-high heat. Working in batches so as not to crowd the pan, add the salami slices and cook until crisp, about 1 minute per side. As the slices are done, remove them to a plate.
- When all the salami is out of the pan, add the bell and jalapeño peppers along with a good pinch of salt and cook until tender, about 2 minutes. Remove the peppers to a plate.
- Reduce the heat under the pan to medium-low. Divide the salami into 4 equal piles, placing all of the piles in the pan. Top each pile with one-fourth of the bell and jalapeño peppers covered by 1 slice of cheese. Add 2 tablespoons water to the pan, cover with a lid, and allow the cheese to melt for 30 seconds.
- Remove the lid and sprinkle each pile with one-fourth of the basil. Pile into the rolls and serve.