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Salami Panini with Tomato-Chili Jam



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




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.