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
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.
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.