Salami Panini with Tomato-Chili Jam

Recipe

Ingredients

Quantity	Ingredient
3	Italian Crusty Buns
4oz. pkg.	any Black Kassel dry cured salami
1 ½ cups	Baby Arugula
4 oz.	Oka cheese, sliced
½ cup	Tomato-Chili Jam (purchased, or recipe follows)
2 Tbs.	Olive Oil
Tomato-Chili Jam:
28 oz. can	diced tomatoes
1	jalapeño pepper
2 tsp.	garlic, chopped
2 Tbs.	ginger, chopped
2 Tbs.	Fish Sauce
1 cup	Brown Sugar
¾ cup	Red Wine Vinegar

Products

• 
  Old Forest Salami
• 
  Mustard Seed Salami
• 
  Picante Salami
• 
  German Salami
• 
  Old Forest Salami
• 
  Picante Salami
• 
  Mustard Seed Salami

Directions

Panini:

Cut buns in half lengthwise. Layer 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.

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.

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