Pesto Sandwich Recipe
This Pesto Sandwich is made with layers of creamy pesto, rich salami and ham, artichokes and crunchy fresh sprouts all stacked between two thick slices of toasted sourdough bread.
Servings: 4
Calories: 1022kcal
Ingredients
For the Creamy Pesto:
- 2 cups basil packed
- 2 tablespoons olive oil
- 1/2 cup chopped walnuts
- 2 cloves garlic
- 1/2 cup Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon lemon juice
- 4 ounces cream cheese
For the Panini Sandwich Recipe:
- 8 slices sour dough bread
- softened butter
- 16 slices black forest ham
- 16 slices genoa salami
- 1 can artichoke hearts drained and pulled apart
- 1 cup alfalfa sprouts
Instructions
- Preheat a panini press to 300 degrees F. Add the ingredients for the creamy pesto to a food processor. Puree until smooth.
- Butter 8 slices of bread, then flip them over and spread the creamy pesto on the opposite side. Place 4 slices, butter side down, on the panini press. Layer each with 2 slices ham, a small handful of artichokes leaves, 2 slices salami and the other slice of bread. Close the panini press and grill for 3-5 minutes.
- Then remove the sandwiches, open them up and add a handful of alfalfa sprouts. Press them closed again, cut and serve warm.
Notes
Storing Leftovers - Place wrapped grilled sandwiches in the refrigerator for up to 2 days.
Reheating Leftovers - Warm these sandwiches up in a skillet or toaster oven.
Nutrition
Serving: 1sandwich | Calories: 1022kcal | Carbohydrates: 88g | Protein: 54g | Fat: 50g | Saturated Fat: 13g | Cholesterol: 115mg | Sodium: 3624mg | Potassium: 805mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1900IU | Vitamin C: 25.8mg | Calcium: 302mg | Iron: 8.3mg