Nov 30

Alpen Salami Panini with Tomato-Chili Jam

Alpen Salami Panini with Tomato-Chili Jam

Alpen Salami Panini with Tomato-Chili Jam

Charcuterie meats for perfect party paninis

Serve these tantalizing crusty bread sandwiches to your holiday guests.

Alpen Salami Panini with Tomato-Chili Jam

Ingredients (Panini)

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

Directions (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 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.

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