by MakeThatMakeThis
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my 4 recipes »
MakeThatMakeThis's Notes:
Expand1 ciabatta loaf Ask a question about this ingredient
8-10 sundried tomatoes Ask a question about this ingredient
2 balls of mozzarella Ask a question about this ingredient
6-8 slices of prosciutto Ask a question about this ingredient
1 handful of basil leaves Ask a question about this ingredient
1 handful of pine nuts Ask a question about this ingredient
1 handful of grated parmesan cheese Ask a question about this ingredient
1 clove of garlic Ask a question about this ingredient
Olive oil Ask a question about this ingredient
Salt and Pepper Ask a question about this ingredient
(or use a jar of pesto) Ask a question about this ingredient
Make the pesto by putting the basil, pine nuts (toast them first in the oven if you have time) and cheese in a processor. Grate in the garlic, then blend, adding olive oil through the hole in the top to make a thick paste. Season well
Ask a question about this stepSlice the ciabatta lengthwise, spread both cut sides with the pesto, then build up the filling in layers, ham then cheese slices, then sundried tomatoes, more cheese slices etc, seasoning each layer
Ask a question about this stepSandwich the bread together again, wrap tightly in plastic wrap and put in the fridge with cans on top of it to weight it down (it might balance better to put a baking tray on top, then the cans on the tray). Refrigerate overnight.
Ask a question about this stepSlice cross-ways into sandwiches
Ask a question about this stepI think I am in love! I can't wait to take this on my next picnic!!
Thank you for saying so! I'm really glad you like the look of it.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Love your sketches