Recipe

tomato jam, mozzarella & spinach panini

Recipe
No Questions Yet

Photo by Jennifer Perillo

This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella
Chef
Jennifer Perillo's Notes: Last year I canned a sweet and savory tomato jam, and it came in quite handy recently when I had a craving for a caprese sandwich. Rather than buy out-of-season tomatoes, I used some of that...
Last year I canned a sweet and savory tomato jam, and it came in quite handy recently when I had a craving for a caprese sandwich. Rather than buy out-of-season tomatoes, I used some of that jam with creamy fresh mozzarella from the local Italian shop and luckily spinach had already made its debut at the farmers' market (was still too early for basil). In fact, I often make a big batch of the spinach I use in the sandwich and keep it on hand to add to pasta or serve as a vegetable side. If you don't have a homemade tomato jam in the pantry, Katchkie Farms makes a very lovely one that can be mail ordered—and it reminds me very much of the one I'll be making once tomatoes come around again this year.

Expand Collapse

Serves 2

1 teaspoon extra virgin olive oil Ask a question about this ingredient

1 shallot, thinly sliced Ask a question about this ingredient

1 cup packed baby spinach, well rinsed and dried Ask a question about this ingredient

1 tablespoon raisins Ask a question about this ingredient

4 slices, country or white pullman bread Ask a question about this ingredient

3 tablespoons tomato jam Ask a question about this ingredient

3 to 4 ounces fresh mozzarella, thinly sliced Ask a question about this ingredient

Heat olive oil in a small nonstick skillet over medium-low heat. Add the shallots and saute until fragrant, about 1 minute. Add the spinach and raisins and saute until raisins are plump and the spinach is wilted, about 1 to 2 minutes. Remove from heat and set aside.
Ask a question about this step
Heat cast iron skillet over medium flame, or alternately preheat your panini grill.
Ask a question about this step
Meanwhile, arrange two slices of bread on a countertop or cutting board. Slather an equal amount of tomato jam on each slice. Top with equal amounts of mozzarella slices. Arrange equal amounts of spinach on top of cheese. Top with remaining slices of bread.
Ask a question about this step
Place sandwich into hot skillet and use a heavy-bottomed skillet or pot to weight it down, or alternately place it into your heated panini press. If using the manual stovetop method, turn the sandwich once the underside is nicely browned, return heavy-bottomed pot on top of sandwich and continue to cook until golden on other side. Serve hot.
Ask a question about this step

6 Comments on tomato jam, mozzarella & spinach panini

dymnyno added about 1 year ago

I made this using some tomato marmalade that I made last fall (don't know where I got the recipe)...the sandwich turned our delicious!

Heena added about 1 year ago

You had me at Tomato Jam : ) I don't like raisins though, do you think dried cranberries/cherries will work here?

Jennifer Perillo added about 1 year ago

Heena, I think dried cherries would be wonderful!

dymnyno added about 1 year ago

Is this jam the same as your sweet and savory tomato jam that you won a contest?

Jennifer Perillo added about 1 year ago

Yes, it is :)

TasteFood added about 1 year ago

This sounds like a delicious combination of ingredients - very more-ish. It would be great if you would post your recipe for tomato jam - it looks great.