Charcuterie meats for perfect Super Bowl party paninis
Salami Panini with Tomato-Chili Jam
Makes: 3 sandwiches
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
1. 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.
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, turning 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
1 28-ounce can diced tomatoes
1 jalapeno pepper
2 teaspoons garlic, chopped
2 tablespoons ginger, chopped
2 tablespoons fish sauce
1 cup brown sugar
3⁄4 cup red wine vinegar
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 remaining tomatoes. Simmer gently for 30 to 40 minutes until dark red and jam-like. Pour into a bowl, cool and refrigerate until needed.
Find more recipes at www.blackkassel.com. TF172809