When is a sandwich more than a sandwich? When it’s a Tomato-Avocado Panini with Pistachios and Peach Ketchup!
If you haven’t tried my Pickapeppa Turkey Meatballs with Peach Ketchup yet, I highly recommend planning both of these recipes within a few weeks of each other to minimize prep time and maximize the peach ketchup. The desire to do both is what inspired this recipe in the first place!
In the heat of summer, there is nothing I enjoy more than fresh, ripe fruits and vegetables at the height of their growing season. The Tomato-Avocado Panini with Pistachios and Peach Ketchup brings together my favorite fruits – tomatoes and avocados – with my favorite cured meat – pancetta. If you’re dairy-free, this panini is a perfect gourmet option for you. If you’re vegetarian, or you have vegetarian guests, you can omit the pancetta – just make sure to season the tomato and avocado slices with salt and pepper to taste.
You can make fresh piadine if you have time, but if you’re in a bit of a crunch or just want something super fast this week, this combination of fillings will stand up to a store-bought flatbread such as the Rosemary and Olive Oil “Fold It” flatbreads, pictured.
Spread your flatbread with a thick layer of homemade peach ketchup. Then layer the filling over top, sprinkle with roasted pistachios, and fold gently in half.
Since there is no cheese in this panini, we’re going to skip the broiler and just gently toast the flatbread in a dry, covered skillet. You’re also welcome to use the oven for this step. Just pre-heat it to around 350 degrees with a baking sheet inside, and then place the panini on the hot baking sheet and bake for 3-5 minutes. You’ll know it’s done when the flatbread begins to brown.
If you’re like me and enjoy spending time in the kitchen at your convenience and having a meal come together quickly and easily on a week night, you’ll love this recipe. Make the peach ketchup days or weeks ahead of time and then watch everything come together in a snap.