- 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
- Preheat sandwich press to medium heat.
- Spread butter on one side of each slice of bread. Place two slices of sourdough, butter side down, on sandwich press.
- 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.
- Cook for about 90 seconds, until the bread is browned and cheese begins to melt.
- Serve warm with Yukon chips.
- 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.
- 1 large yukon potato
- 4 cups canola oil
- Slice the potato very thinly using a mandolin or large vegetable peeler, rinse in cold water and drain well, pat dry with paper towel.
- 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.
- 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.
- Remove to a paper towel and season with salt.