A classic toasted sandwich with homemade pesto, ham and crusty sourdough - made in a pan for those who do not have a sandwich press.
- 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
- 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
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.
- 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.
- 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.
- 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.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.