For a panini, bread is layered with ingredients and then grilled in a panini pan. The panini pan is a grill with a heavy top that flattens the sandwich down, but you don't need to buy one, just press a heavy pot on top of the sandwich to compress it when you are frying it. Instead of making the Tomato-Chili Jam, you could buy a salsa that you like.
Makes 2 sandwiches
- One 28 oz (796 mL) can of tomatoes, preferably organic
- 1 jalapeño or red chili
- 1 tsp chopped garlic
- 2 tbsp ginger, chopped
- 2 tbsp fish sauce
- 1 cup brown sugar
- ¾ cup red wine vinegar
- 2 Italian pada buns
- 6 slices prosciutto
- 1 bunch arugula, stem ends trimmed
- 4 oz (125 g) sliced fontina cheese
- 1/3 cup (75 mL) Tomato-Chili Jam (recipe follows)
- 2 tbsp (25 mL) olive oil
Purée half of the tomatoes and their juices with jalapeño, garlic and ginger in food processor. Dice remaining tomatoes.
Place purée, fish sauce, sugar and vinegar in a deep pot and bring to boil slowly, stirring all the time. When it reaches a boil, lower heat to simmer and add diced tomatoes.
Simmer gently for 30 to 40 minutes or until dark red and jam-like. Pour into a bowl, cool and refrigerate if storing.
Cut buns for panini in half lengthwise. Layer 3 slices of prosciutto on each bun and top with arugula and slices of fontina. Generously spread the inside of the top of each bun with Tomato-Chili Jam.
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, turning sandwiches over halfway through, or until bread is golden and cheese is melted. Cut in half to serve.