Pressed sandwiches
These posh pressed sandwiches would make a great addition to any lunchbox or picnic.
Top tip: The sandwiches can be made in individual ciabatta rolls instead of one long one. Wrap them separately and tightly in cling film. As long as this is done firmly, pressing is not essential. You can use a baguette instead of the ciabatta, but it makes more crumbs and is harder to chew.
Serves 8
- 1 part-baked ciabatta loaf
- 3-4 tbsp Pesto Genovese (see below for the recipe)
- 1 small handful of rocket leaves
- 100g Italian cooked ham with herbs, thinly sliced
- 100g Gorgonzola dolce, rind removed
For the Pesto Genovese:
- 50g fresh basil leaves
- 15g pine nuts
- 1 garlic clove
- 1 tsp salt, plus extra to taste
- 30g freshly grated Parmesan
- 40ml olive oil, plus extra if desired
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