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Alpen Salami Panini with Tomato-Chili Jam

Contributed by: News Canada

Serve these tantalizing crusty bread sandwiches to your holiday guests.


  • Panini

    • 3 Italian crusty buns
    • 1 pkg. 175g Piller's Charcuterie Alpen Salami or Cervelat Salami
    • 350 ml (1 cups) baby arugula
    • 125 g (4 oz.) Oka cheese, sliced
    • 75 ml ( cup) tomato-chili jam (purchased, or recipe follows)
    • 30 ml (2 tbsp.) olive oil

  • Tomato-Chili Jam

    • 796 ml (28 oz.) can diced tomatoes
    • 1 jalapeno pepper
    • 10 ml (2 tsp) garlic, chopped
    • 30 ml (2 tbsp.) ginger, chopped
    • 30 ml (2 tbsp.) fish sauce
    • 250 ml (I cup) brown sugar
    • 175 ml ( cup) red wine vinegar



Cut buns in half lengthwise. Layer Alpen 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 or until bread is golden and cheese is melted, turning sandwiches halfway through. Cut in half to serve.

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 to 40 minutes until dark red and jam-like. Pour into a bowl, cool and refrigerate until needed.

For another taste experience try Piller's Charcuterie Westphalian Ham.

Serving Size: Makes 3 Sandwiches

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