Alpen Salami Panini with Tomato-Chili Jam
Serve these tantalizing crusty bread sandwiches to your holiday guests.
Ingredients
Panini
- 3 Italian crusty buns
- 1 pkg. 175g Piller's Charcuterie Alpen Salami or Cervelat Salami
- 350 ml baby arugula 1 1/2 cups
- 125 g Oka cheese sliced, 4 oz.
- 75 ml tomato-chili jam (purchased or recipe follows), 1/2 cup
- 30 ml olive oil 2 tbsp.
Tomato-Chili Jam
- 796 ml can diced tomatoes 28 oz.
- 1 jalapeno pepper
- 10 ml garlic chopped, 2 tsp
- 30 ml ginger chopped, 2 tbsp.
- 30 ml fish sauce 2 tbsp.
- 250 ml brown sugar I cup
- 175 ml red wine vinegar 3/4 cup
- 175 ml red wine vinegar � cup
Instructions
Panini
- Cut buns in half lengthwise. Layer Alpen salami slices on each bun; top with arugula and cheese slices. Spread tomato-chili jam generously on the inside of the top of each bun.
Tomato-Chili Jam
- Heat the oil in a large frying pan over medium heat. Place sandwiches in pan and place another large heavy pan on top of them. Cook for 8 to 10 minutes or until bread is golden and cheese is melted, turning sandwiches halfway through. Cut in half to serve.
- In a food processor, puree half of the tomatoes and their juices with jalapeno, garlic and ginger. Place in a deep pot with fish sauce, sugar and vinegar and boil slowly, stirring constantly. When it reaches a boil, lower heat to simmer and add remaining tomatoes. Simmer gently for 30 to 40 minutes until dark red and jam-like. Pour into a bowl, cool and refrigerate until needed.
Notes
For another taste experience try Piller's Charcuterie Westphalian Ham.
Be the first to comment