Oh yes I did.
I put peaches in a sandwich.
This was inspired by one of my favorite cheap wines, a Sauvignon Blanc whose flavor has a hint of both peaches and red bell pepper. The sandwich is a bit sweet of course, but the sweetness is nicely balanced by the spices in the hummus. For this version, I used store-bought hummus, roasted red pepper from a jar, and homemade bread – this recipe made without the herbs. The sandwich would also be great with chutney in place of the peach, either mango chutney or something like this apple-onion one.
Since I don’t have a panini press, I heated my smaller cast iron skillet on high while I was heating the sandwich skillet over medium heat. Then I used the cast iron one to press and heat the top of the sandwich. If you do this, you can also place a piece of aluminum foil on top of the sandwich if your top skillet isn’t well seasoned on the bottom.
Peach and Red Bell Pepper Panini
4 slices bread
About 4 tablespoons hummus
1 ripe but firm peach, thinly sliced
2 ounces roasted pepper (I used 2 piquillo peppers), drained and patted dry
Spread about 1 tablespoon hummus on one side of each bread slice. Top two of the pieces of bread with a single layer of peach slices, then a single layer of roasted red pepper slices. Top with remaining slices of bread.
Heat panini skillet and press (or two skillets – see above). Heat and press sandwich until hot in the center.