Tomato-Avocado Panini with Peach KetchupWhen 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.

Tomato-Avocado Panini with Peach Ketchup

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.

Tomato-Avocado Panini with Peach Ketchup

Print Recipe
Tomato-Avocado Panini with Pistachios and Peach Ketchup
Tomato-Avocado Panini with Peach Ketchup
Course Main Dish
Prep Time 3 minutes
Cook Time 12 minutes
Servings
panini
Ingredients
Course Main Dish
Prep Time 3 minutes
Cook Time 12 minutes
Servings
panini
Ingredients
Tomato-Avocado Panini with Peach Ketchup
Instructions
  1. In a large skillet over medium-high heat, cook the pancetta just to crisp it up and render the fat, 3-5 minutes per side. Remove crispy pancetta from pan and lay on a paper towel to cool. Wipe excess fat from skillet, but do not wash.
  2. Sprinkle the tomato and avocado slices with salt and pepper.
  3. Lay out the piadine or pieces of flatbread and coat with peach ketchup. Layer one half with tomato slices, avocado slices, pancetta, and a few fresh spinach leaves. Sprinkle roasted pistachios on top and fold over the other half to make a panini.
  4. Return the skillet to stove on medium heat. Place the panini in the skillet, cover, and allow to cook until flatbread begins to brown. Using a large spatula, carefully flip each of the panini and continue to cook until the second side is brown. Serve hot.
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Tomato-Avocado Panini with Pistachios and Peach Ketchup
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