Peanut Panini

From: Parish, Atlanta. The sandwich was part of the PBJ for Good program that ran in 2014 to correspond with World Food Day, in which chefs from Atlanta and California were invited to participate. Yield: 2 servings.

Green Peanut Hummus:
1 cup fresh green peanuts
2 cups water
1 clove garlic
½ tsp. lemon juice
2 tsp. tahini
to taste, salt

Tomato Jelly:
2 cups fresh ripe tomatoes, chopped
½ cup water
½ lemon, juiced
2 cups sugar
1 packet pectin
¼ cup hot water

Panini:
2 4”-square ciabatta rolls
6 oz. green peanut hummus
2 oz. tomato jelly
3 oz. prosciutto, sliced thin
2 oz. fresh arugula
pinch of salt
1 Tbsp. extra virgin olive oil
½ tsp. lemon juice

For green peanut hummus: In small saucepot, combine peanuts and water; bring to a boil. Reduce heat and simmer 30 minutes or until peanuts are softened. Drain and cool. In food processor, combine peanuts with garlic, lemon juice, tahini and salt. Process until smooth. Season with salt as needed.

For tomato jelly: In saucepot, combine tomatoes, water, lemon juice and sugar. Bring to a boil. Reduce to a simmer and cook 30 minutes. With a cheesecloth or fine muslin, strain and return liquid to saucepot. In a small bowl, combine pectin with hot water, stirring until a smooth paste is formed. Add pectin to the saucepot and stir thoroughly with a whisk. Once mixed, bring solution to rolling boil for 2 minutes. Remove from heat and refrigerate.

For panini: Heat panini press to 400°F. Slice rolls and spread hummus on bottom half and tomato jelly on top half. Place prosciutto in an even layer on both sandwiches. Assemble and press for 3 minutes, or until prosciutto is warm and glistening. While sandwiches are being pressed, season arugula with a pinch of salt, then toss in olive oil and lemon juice. Remove sandwiches from press, open them and lay an even layer of arugula in each. Reassemble and serve.