Metro Creative Connection

Editorial Feature

Charcuterie meats for perfect Super Bowl party paninis

(MS) — Serve these tantalizing crusty bread sandwiches to your guests.

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 TF172809