Grilled Ham, Cheese and Artichoke Lemon Pesto Sandwich
Serves 1
2 slices rustic country bread
1 T. butter
2 T. artichoke lemon pesto (recipe below)
4-5 slices ham
2-3 oz. creamy, soft cheese ( I used Port Salut)
1/4 c. mixed greens
1 garlic clove
Preheat a grill pan to medium. Spread butter on 1 side of each slice of bread. Flip the bottom slice of bread over and spread 1 T. of the pesto on the bottom. Layer the ham and cheese on top of the pesto and place the second slice of bread on top. With a spatula transfer the sandwich to the grill pan and grill 4 minutes each side, covered until the cheese is melty and the bread is brown and crusty.
Remove from the heat, and add the mixed greens to the sandwich. Rub the garlic clove over the top and bottom slices of bread where it’s grilled. Slice and serve.
Artichoke Lemon Pesto
1 ( 8oz) package of frozen artichoke hearts, thawed and drained
1 c. fresh flat leaf parsley
1/2 C. toasted pine nuts
Juice and zest of one lemon
3 cloves garlic
1 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 C. extra virgin olive oil
1 C. grated Parmesan cheese
In the bowl of a food processor, combine the artichoke hearts, the parsley, pine nuts, lemon juice and zest, the garlic and salt and pepper. Blitz until ingredients form a fine paste. With the processor running, slowly pour the olive oil down the feed tube. Mix until just combined. Pour into a bowl and add the Parmesan cheese, stirring to combine.
Use immediately or refrigerate.
