Serve these tantalizing crusty bread sandwiches to your guests. Salami Panini with Tomato-Chili Jam Makes: 3 sandwiches Ingredients: 3 Italian crusty buns 1 package Black Kassel Old Forest, Picante, or Mustard Seed salami 1 1\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 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 Ingredients: 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 3Ú4 cup red wine vinegar Directions: 1. In a food processor, pure half the tomatoes and their juices with jalape-o, 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.
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