Pesto, proscuitto and taleggio toastie

A classic toasted sandwich with homemade pesto, ham and crusty sourdough - made in a pan for those who do not have a sandwich press.

Credit: Danielle Abou Karam

• serves

  4

• prep

  20 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 8 slices sourdough bread
• 100 g butter, softened at room temperature
• 8 slices prosciutto or jamon serrano or ham
• 8 slices taleggio or your favourite soft melting cheese

Pesto

• 50 g pistachio slivers
• 50 g grated pecorino cheese
• 1 garlic clove
• 100 g basil leaves
• 100 g baby spinach or baby warrigal greens
• 100 ml extra-virgin olive oil
• sea salt and black pepper, to taste
• lemon juice, to taste

Instructions

1. For the pesto, in a mortar and pestle, crush the pistachios and pecorino until fine. Add the garlic and pound into a paste. Add the basil and spinach with the olive oil in three additions and pound until a fine pesto forms. Season with salt, pepper and lemon juice.
2. Butter both sides of the bread. Top half the bread slices with the prosciutto, taleggio and a good dollop of pesto, then cover with the remaining bread.
3. Heat a large heavy-based frying pan over medium heat. Add the toasties and place a weight on top, such as another frying pan or a plate with a bowl on top and cook until golden and crisp on both sides. Cut and serve.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.