Alpen Salami Panini with Tomato-Chili Jam Recipes > Salami > Alpen Salami Panini with Tomato-Chili Jam Recipe Information 30-Min Prep time Serves 2 Recipe Ingredients Quantity Ingredient 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 Products Cervelat Salami 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, 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. Print Share Tweet Email
