Serve this tantalizing artisanal sandwich for a special, tasty lunch.
|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|
|796 ml (28 oz.) can||diced tomatoes|
|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.
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.