Prosciutto Pesto Sandwich with Fried Tomatoes
by Unknown
What you'll need:
Serves one
6-8 Slices of Prosciutto
Section of Baguette
Pesto:
1/2 cup Fresh Basil (can sub 1/4 cup with baby spinach)
1/6 cup Pine Nuts
1 small Garlic Glove Minced
1/8 cup Freshly Grated Parmesan-Reggiano Cheese
1/8 cup Olive Oil
2 tsp Fresh Lemon Juice
Salt and Pepper to Taste
Fried Tomatoes:
1 Large Tomato
1/3 cup Flour
2 tbsp Olive Oil
1 tbsp Butter
Salt and Pepper
Directions:
1. To make pesto, using a food processor (or Magic Bullet because that's what I used and it worked!), combine basil leaves (w/ optional spinach) with pine nuts in processor for a few pulses
2. Add minced garlic and parmesan-reggiano and blend until mixed
3. Add olive oil in a slow steady stream with food processor is on
4. Add lemon juice to pesto and blend for a few pulses (this will keep the pesto fresh)
5. Taste and stir in desired salt and pepper
6. Heat 2 tbsp oil over medium heat
7. In the meantime, slice the tomato into 1/2"-3/4" slices
8. Cover both sides of each slice generously in salt and pepper
9. Add the butter to the pan and turn the heat up to medium-high
10. Working quickly, coat both sides of each slice of tomato in flour, gently coating twice per side and then placing immediately into pan
11. Fry tomatoes for approximately 2-3 minutes per side
12. Remove and place on paper towel
13. Toast the baguette if desired
14. Spread pesto onto both sides of baguette then stack prosciutto and tomatoes
15. Enjoy!
2. Add minced garlic and parmesan-reggiano and blend until mixed
3. Add olive oil in a slow steady stream with food processor is on
4. Add lemon juice to pesto and blend for a few pulses (this will keep the pesto fresh)
5. Taste and stir in desired salt and pepper
6. Heat 2 tbsp oil over medium heat
7. In the meantime, slice the tomato into 1/2"-3/4" slices
8. Cover both sides of each slice generously in salt and pepper
9. Add the butter to the pan and turn the heat up to medium-high
10. Working quickly, coat both sides of each slice of tomato in flour, gently coating twice per side and then placing immediately into pan
11. Fry tomatoes for approximately 2-3 minutes per side
12. Remove and place on paper towel
13. Toast the baguette if desired
14. Spread pesto onto both sides of baguette then stack prosciutto and tomatoes
15. Enjoy!
