Serve this tantalizing artisanal sandwich for a special, tasty lunch.
Serves 3
| 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 |
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.
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.
