It's usually a weekend when I find a little extra time for making something more than an ordinary ham sandwich for lunch. This sandwich is a rich and delicious complexity of hearty, fruity and nutty flavors. Be sure to use a fresh, hearty bread. -Meg
| Pesto | ||
|---|---|---|
| 4 | tbsp | walnuts (coarsely chopped and toasted in dry skillet) |
| 2 | c | basil leaves (cleaned) |
| 3 | ripe plums (pitted and chopped) | |
| 1⁄4 | c | olive oil |
| 1⁄4 | c | Parmesan |
| 1 | clove | garlic |
| 1 | c | Stonyfield Organic Low Fat Plain Greek Yogurt |
| Sandwich | ||
| 8 | slice | of thick hearty white bread (1/3"-1/2" thick) |
| 3 | tbsp | Olive oil to brush on bread |
| 8 | oz | thinly sliced prosciutto |
| 8 | oz | soft goat cheese |
| 4 | tbsp | good balsamic vinegar or balsamic glaze |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
Preheat oven to 400°. For the pesto sauce, in a food processor add walnuts, basil, plums, olive oil, parmesan, and garlic. Pulse to a paste. Add yogurt, pulse until blended. Chill in refrigerator.
Brush one side of the bread with olive oil. Grill bread oil side down in hot skillet or grill pan.
Transfer grilled bread to clean work surface with grilled side down. Spread with plum pesto and add a layer of prosciutto. Next crumble the goat cheese over the prosciutto on the sandwich and drizzle with balsamic. Place on baking sheet in hot oven until goat cheese has melted and started to brown. Garnish with a dot of pesto.