Tomato Jam and Fresh Mozzarella Panini

Ingredients

• 4 oz Whole Fresh Mozzarella
• 1 Jalapeño Pepper
• 3 oz Artichoke Hearts
• 2 Basil Sprigs
• 1 Shallot
• 1 Romaine Heart
• 14 ½ oz Diced Tomatoes,
• Canned
• 3 tsp. Sugar
• 1 fl. oz. White Balsamic Vinegar
• 4 Sourdough Bread Slices
• ½ oz Slivered Almonds
• Olive Oil
• Salt Pepper
• jalapeño, halve, seed, and mince. Rinse and drain
• artichoke hearts. Chop artichoke hearts. Stem basil.
• Peel and halve shallot. Slice into thin strips. Hold
• romaine head at root end and chop coarsely

Instructions

1. 1

   Cook Within: Using an extra pan as a weight while cooking the panini allows for even toasting and melting, making every bite perfect. Though artichokes are native to the Mediterranean, Castroville, California has proclaimed itself the “Artichoke Center of the World,” and hosts an annual Artichoke

2. 2

   Prepare the Ingredients: Slice mozzarella into ¼” slices and halve slices. Stem jalapeño, halve, seed, and mince. Rinse and drain artichoke hearts. Chop artichoke hearts. Stem basil. Peel and halve shallot. Slice into thin strips. Hold romaine head at root end and chop coarsely

3. 3

   Assemble the Panini: On two sourdough slices, add mozzarella and evenly spread on tomato jam. Add artichoke hearts, basil, and a pinch of salt and pepper. Top with remaining bread slices.

4. 4

   Make the Tomato Jam: In a small pot, add jalapeño (to taste), diced tomato, and ⅔ the sugar (reserve remaining for vinaigrette). Place over medium heat and bring to a simmer. Lower heat and continue simmering until most liquid has evaporated and mixture has a jam-like consistency, 12-15 minutes. It’s key for the jam to be as thick as possible. Season to taste with salt and pepper. While tomato jam simmers, make

5. 5

   Make the Panini: medium heat. Working in batches, place assembled panini into hot pan and, using an additional small or medium pan, press down on panini. Cook until browned, 3 minutes. Using a spatula, lift panini, drizzle ½ tsp. olive oil into pan, and flip over panini. Cook until browned, 3 minutes. Repeat process with

6. 6

   Make the Vinaigrette: remaining sugar, 2 tsp. olive oil, and a pinch of salt and pepper. Mix together thoroughly. Set aside.

7. 7

   Add romaine and shallots to bowl containing: vinaigrette and toss together. Place salad on plate and garnish with slivered almonds. Halve panini on an angle and add to plate alongside salad. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts from jalapeño greatly reduces its spiciness. Control the spice level of this dish by using less jalapeño or omitting entirely for a mild-but-still-delicious meal. Be sure to wash hands, utensils, and cutting board after working with jalapeño. twice. ⅔ is used in tomato jam and remaining is added to the recipe before you start–we promise it will be time

8. 8

   Slice mozzarella into ¼” slices and halve slices. Stem