our taste: RECIPE
Salami Panini with Tomato-Chili Jam
Ingredients:
3 Italian crusty buns
1 package Black Kassel Old
Forest, Picante, or
Mustard Seed salami
11/2 cups baby arugula
4 ounces semi-soft cheese,
such as gouda or Havarti,
sliced
1/2 cup tomato-chili jam
(purchased, or recipe
follows)
2 tablespoons olive oil
Directions:
1. Cut buns in half length-
wise. 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.
2. Heat 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 melted, turn-
ing sandwiches halfway
through. Cut in half to serve.
Tip: For another taste, try
Black Kassel Speck, which
is like a smoked prosciutto.
Tomato-Chili Jam Recipe —
Ingredients:
1 28-ounce can diced
tomatoes
1 jalapeno pepper
2 teaspoons garlic, chopped
104
2 tablespoons ginger, chopped
2 tablespoons fish sauce
1 cup brown sugar
3/4 cup red wine vinegar
Directions:
1. In a food processor, purée half the tomatoes and their juices with
jalapeño, garlic and ginger. Place in a deep pot with fish sauce,
sugar and vinegar and boil slowly, stirring constantly.
2. When it reaches a boil, lower heat to simmer and add remain-
ing tomatoes. Simmer gently for 30 to 40 minutes until dark red and
jam-like. Pour into a bowl, cool and refrigerate until needed.
• Makes: 3 sandwiches