Pressed Pesto and Gruyere-Parmesan Sandwich

20. March 2008 Sandwiches and Snacks 0

Today is the official first day of spring and I’m in a good mood. The change of seasons make me look forward to what’s ahead and allow me to start afresh. Forget the last three months of gloominess and cold weather; it’s spring! It’s the same warm and fuzzy feeling I get when I know I’ve made something awesome with my own hands. When I tried the first sandwich from this recipe, I couldn’t help but go, Mmmmm. Making several more didn’t take a lot of extra time; all I had to do was pick up the ingredients from Trader Joe’s in one trip. The pesto gave this sandwich a nice kick while the scant sweet taste of the slow-cooked ham anchored down the two strong cheeses. Served pressed and warm and then cut in half to make the melted cheeses stringy, this sandwich made me proud.

Gruyere cheese, sliced
Parmesan cheese, sliced
slow-cooked ham
sourdough bread
a knob of unsalted butter, softened in microwave for 15 seconds

1. Spread one side of each bread slice evenly with some butter. Spread the unbuttered slice with a spoonful of the pesto and top with a slice of Gruyere. Add ham and then top with the Parmesan. Cover with the remaining slice, buttered side up.
2. Place large skillet over high heat and melt a small knob of butter. Reduce heat to low and add sandwiches. Using an iron grill press, put on top of the sandwiches and press. Cook until browned and crisp on both sides, about 2 minutes a side. Transfer to a platter lined with paper towels. Cut in half and serve.

Related post/s:
Pressed Taleggio Cheese Sandwich
Pressed Reuben Sandwiches
I got the Lodge Logic cast iron grill press