Alpen Salami Panini with Tomato-Chili Jam

Serve this tantalizing artisanal sandwich for a special, tasty lunch.

Serves 3

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Ingredients
3 Italian crusty buns
175 g pkg. Piller's Charcuterie Alpen Salami or Cervelat Salami
350 ml (1½ cups) baby arugula
125g (4 oz.) Oka cheese, sliced
75 ml (½ cup) Tomato-Chili Jam (purchased, or recipe follows)
30 ml (2 Tbs.) olive oil
Tomato-Chili Jam:
796 ml (28 oz.) can diced tomatoes
1 jalapeño pepper
10 ml (2 tsp.) garlic, chopped
30 ml (2 Tbs.) ginger, chopped
30 ml (2 Tbs.) fish sauce
250 ml (1 cup) brown sugar
175 ml (¾ cup) red wine vinegar
Method
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. 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, turning sandwiches halfway through, or until bread is golden and cheese is melted. Cut in half to serve. Makes 3 sandwiches. For another taste experience replace Piller’s Charcuterie Alpen Salami or Cervelat Salami with Piller’s Charcuterie Westphalian Ham.

Tomato-Chili Jam:

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 - 40 minutes until dark red and jam-like. Pour into a jar or bowl; cool and refrigerate until needed.