Recipe: Kickass Easy Pesto Sandwich
First, we have to stop at the store for a few things. We are going to need a loaf of Italian bread, something with integrity. It should be hefty, dense and un-sliced. We need fresh mozzarella balls – the kind in water, because it tastes amazing. I will also need deli turkey, sliced thin. Do not get the turkey loaf kind. I don’t want to talk about why not, because I can’t without catching a hitchhiker in the back of my throat. Just get some smoked turkey breast. Last, grab a jar of roasted red peppers.
Now we need to make some pesto, because my basil is growing like crazy. We’re just going to make a little, for a sandwich spread. Here’s how:
1 c. packed basil leaves, washed and drained
Couple turns of olive oil
2 garlic cloves, peeled, coarsely chopped
1 tbsp. pine nuts
Some grated Parmesan and Romano cheese
Salt and pepper
I add a little bit of parsley and some fresh rosemary leaves to mine, because I am the wild woman of Borneo! You don’t have to be me, but it sure is fun if you have these herbs on hand. Put everything in a blender or food processor and make a paste. Take a taste! Does it need anything – are you OK with the texture? Adjust as needed, blend some more and then hang on to your hat – things are about to happen!
Slice up the Italian bread and spread some pesto on there. You get to choose how thick you want the bread, which is pretty awesome. Screw you, industrial bread slicers! Layer on the turkey, shreds of roasted red peppers, and fat slices of fresh mozzarella. You will need to pat the cheese and the peppers dry, but don’t worry if they’re still acting sloppy. The bread is going to sop that business up juuuuust riiiiiiiiight.
That there is damn sandwich. You can even feed these to vegetarians, minus the turkey, and they will go bug wild for it, too! How long did that even take? Like, what – five minutes? At least.
Have a great week!