Charcuterie meats for perfect party paninis
Serve these tantalizing crusty bread sandwiches to your holiday guests.
Alpen Salami Panini with Tomato-Chili Jam
3 Italian crusty buns
1 pkg. 175g Piller’s Charcuterie Alpen Salami or Cervelat Salami
350 ml (1 ½ cups) baby arugula
125 g (4 oz.) Oka cheese, sliced
75 ml (½ cup) tomato-chili jam (purchased, or recipe follows)
30 ml (2 tbsp.) olive oil
Ingredients (Tomato-Chili Jam)
796 ml (28 oz.) can diced tomatoes
1 jalapeno pepper
10 ml (2 tsp) garlic, chopped
30 ml (2 tbsp.) ginger, chopped
30 ml (2 tbsp.) fish sauce
250 ml (I 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 or until bread is golden and cheese is melted, turning sandwiches halfway through. Cut in half to serve. Makes 3 sandwiches.
For another taste experience try Piller’s Charcuterie Westphalian Ham.
Directions (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 to 40 minutes until dark red and jam-like. Pour into a bowl, cool and refrigerate until needed.