Ingredients
1
1 servings
- •2 tablespoons pine nuts
- •¼ cup freshly grated parmesan cheese
- •½ lemon, juiced
- •1 cup fresh basil leaves, plus more for sandwich assembly
- •1 teaspoon kosher salt
- •1 teaspoon freshly ground black pepper
- •¼ cup extra-virgin olive oil
- •2 large slices crusty bread, (I used sourdough)
- •¼ cup freshly grated sharp white cheddar cheese
- •3 slices prosciutto
- •½ cup sliced fresh mozzarella cheese
- •red pepper flake, to taste
- •1 tablespoon mayonnaise
Instructions
- In a small pan, toast the pine nuts over high heat, shaking and stirring frequently, for about 5 minutes, until darkened, but not burnt.
- Transfer the toasted pine nuts to a food processor, along with the Parmesan, lemon juice, basil, salt, pepper, and olive oil. Pulse to combine until a thick pesto forms.
- Sprinkle the shredded cheddar over one of the slices of bread, then layer the prosciutto and mozzarella on top. Top with a pinch of red pepper flakes and a few basil leaves. Drizzle on a hearty spoonful of the pesto, then place the other slice of bread on top.
- Heat a cast iron skillet over medium heat. Spread half of the mayonnaise on one side of the sandwich. Place the sandwich in the pan, mayonnaise-side down, and press down with a sandwich press or smaller pan. Cook for 5-7 minutes, or until the bread is deep golden brown. Spread the rest of the mayonnaise on the other side of the sandwich, then carefully flip it. Press and cook on the other side for another 5-7 minutes, until the bread is golden brown and the cheese has melted.
- Cut in half diagonally and serve immediately.
- Enjoy!
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