Pesto Grilled Cheese Sandwich with Ham
Pesto Grilled Cheese Sandwich with Ham with Gouda, homemade pesto, and toasted pine nuts. A delicious lunch ready in 10 minutes.
Ingredients
- 1 slice deli ham
- ⅔ cups fresh basil
- 3 tablespoons pine nuts
- 2 oz. Parmesan cheese grated
- 1 clove garlic
- ¼ cup olive oil add more if needed
- 2 slices bread
- 1 slice Gouda cheese
Ingredients you need per step are listed below the step in Italic
Instructions
- Place the ham in a hot frying pan and cook over low heat until lightly browned. Remove from the pan.1 slice deli ham
- Wipe the frying pan clean. Add the pine nuts and toast over low heat in a dry pan until lightly golden and fragrant.3 tablespoons pine nuts
- Turn off the heat, transfer the pine nuts to a small bowl, and set aside.
- Add the basil, Parmesan, 2 tablespoons pine nuts, and garlic to the bowl of a food processor. Blend until finely chopped and well mixed.⅔ cups fresh basil, 2 oz. Parmesan cheese, 1 clove garlic
- Add the olive oil, one tablespoon at a time, pulsing in between, until the pesto reaches the right thickness.¼ cup olive oil
- Spread 2 teaspoons of pesto on one side of one slice of bread.2 slices bread
- Top with the Gouda, then the browned ham, and sprinkle the toasted pine nuts over it.1 slice Gouda cheese
- Cover with the second slice of bread and place under the broiler until the sandwich is golden and the cheese has melted.
NOTES
1. Gouda: Regular Gouda melts beautifully here and has enough flavor to hold its own next to the pesto. No need to make it more complicated.
2. Ham: Brown the ham first This small step adds a deeper, more roasted flavor. It makes the sandwich taste warmer and fuller.
3. Pine nuts: Toast the pine nuts gently Keep the heat low. Pine nuts go from golden to burnt very fast, and nobody needs that kind of drama at lunch.
4. Don’t overload the sandwich with pesto A thin layer is enough. Too much pesto can make the bread soft instead of crisp.
5. Best bread to use: Choose bread that toasts well and keeps its shape. A sturdy white loaf works well, and sourdough is great too. Corn bread is a lovely extra tip because its slight sweetness works really well with the salty ham and savory pesto.
6. Broiler, grill pan, skillet or sandwich maker: You can make this under the broiler, in a grill pan, fry in a skillet or in a sandwich maker.
7. Leftovers: This sandwich is at its best hot and fresh, when the bread is crisp and the cheese is perfectly melted.
Nutrition
Calories: 1248kcal | Carbohydrates: 35g | Protein: 45g | Fat: 106g | Saturated Fat: 26g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 55g | Trans Fat: 0.02g | Cholesterol: 90mg | Sodium: 1754mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1478IU | Vitamin C: 4mg | Iron: 5mg
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