Arugula Pesto, Ham, and Cheddar Sandwich

By by Breville
Images
Arugula Pesto, Ham, and Cheddar Sandwich
Serves
Makes 2 servings
Ingredients
  • Pesto:
  • 2 cups Arugula, lightly packed
  • 2 tablespoons pine nuts, toasted
  • 1 clove garlic
  • 3 tablespoons parmesan, finely grated
  • ½ cup extra virgin olive oil
  • Salt and Pepper, to taste

  • 4 slices sourdough bread, or other preferred bread
  • 4 slices aged Vermont Cheddar
  • 4 slices black forest ham, thinly sliced
  • ¼ cup arugula pesto, recipe follows
  • 3 tablespoons softened butter


Procedure
To make the pesto: Place all ingredients in small bowl and puree until smooth. Store refrigerated until ready to use.

To make sandwich: Preheat sandwich press to medium heat. Spread butter on one side of each slice of bread. Place two slices of sourdough, butter side down, on sandwich press. Spread 2 tablespoons of pesto on each slice of bread. Top with 2 slices each of cheddar and ham. Top with the second slice of bread butter side up, close the press. Cook for about 90 seconds, until the bread is browned and cheese begins to melt. Serve warm with Yukon chips (click for recipe).

Arugula Pesto, Ham, and Cheddar Sandwich

By by Breville
Serves
Makes 2 servings
Ingredients
  • Pesto:
  • 2 cups Arugula, lightly packed
  • 2 tablespoons pine nuts, toasted
  • 1 clove garlic
  • 3 tablespoons parmesan, finely grated
  • ½ cup extra virgin olive oil
  • Salt and Pepper, to taste

  • 4 slices sourdough bread, or other preferred bread
  • 4 slices aged Vermont Cheddar
  • 4 slices black forest ham, thinly sliced
  • ¼ cup arugula pesto, recipe follows
  • 3 tablespoons softened butter


Procedure
To make the pesto: Place all ingredients in small bowl and puree until smooth. Store refrigerated until ready to use.

To make sandwich: Preheat sandwich press to medium heat. Spread butter on one side of each slice of bread. Place two slices of sourdough, butter side down, on sandwich press. Spread 2 tablespoons of pesto on each slice of bread. Top with 2 slices each of cheddar and ham. Top with the second slice of bread butter side up, close the press. Cook for about 90 seconds, until the bread is browned and cheese begins to melt. Serve warm with Yukon chips (click for recipe).