• 4 slices sourdough bread, or other preferred bread
  • 4 slices aged Vermont Cheddar
  • 4 slices black forest ham, thinly sliced
  • ¼ cup arugula pesto, recipe follows
  • 3 tablespoons softened butter
  • Yukon chips, recipe follows


  1. Preheat sandwich press to medium heat.
  2. Spread butter on one side of each slice of bread. Place two slices of sourdough, butter side down, on sandwich press.
  3. Spread 2 tablespoons of pesto on each slice of bread. Top with 2 slices each of cheddar and ham. Top with the second slice of bread butter side up, close the press.
  4. Cook for about 90 seconds, until the bread is browned and cheese begins to melt.
  5. Serve warm with Yukon chips.

Arugula Pesto

  • 2 cups Arugula, lightly packed
  • 2 T pine nuts, toasted
  • 1 clove garlic
  • 3 T parmesan, finely grated
  • ½ cup extra virgin olive oil
  • Salt and Pepper, to taste

Place all ingredients in small bowl and puree until smooth. Store refrigerated until ready to use.

Yukon Chips

  • 1 large yukon potato
  • 4 cups canola oil
  1. Slice the potato very thinly using a mandolin or large vegetable peeler, rinse in cold water and drain well, pat dry with paper towel.
  2. In a large saucepot heat canola oil up to 280 degrees and add a few slices to the oil at a time. Too many cools the oil too much; add just enough to cover the surface area of the oil. Let fry slowly and occasionally mix in the oil to make sure they fry evenly.
  3. Look for the chip to become golden brown around the edge and start to hold a shape. It should take around 2 or 3 minutes.
  4. Remove to a paper towel and season with salt.