This hearty prosciutto and ricotta sandwich incorporates cashew-kale pesto and fresh arugula.
- 1 La Brea Bakery Wheat Grain Loaf, sliced in half lengthwise
- Olive oil, for brushing
- 1 clove garlic, halved
- 1 tablespoon panne tomate (see ingredients/recipe below)
- 2 tablespoons ricotta
- ¼ cup fresh basil
- 3 ounces prosciutto
- 1 cup fresh arugula
- 1 tablespoon cashew-kale pesto (see ingredients/recipe below)
Grill the Bread: Heat a grill pan over medium heat. Brush the bread slices with olive oil and grill lightly. Remove from the pan and rub each slice with the cut side of the garlic.
Panne Tomate: In a saucepan, combine 1 cup day-old bread with 2 cups canned tomatoes. Add 1 tablespoon olive oil and salt and pepper to taste. Cook over low heat until the bread breaks down and reaches a porridge consistency. Set aside to cool.
Cashew-Kale Pesto: In a food processor, blend ½ cup kale and 1 tablespoon cashews until finely processed. Add the mixture to your favorite store-bought pesto and mix well. Add more pesto if the consistency is too thick.
Assemble the Sandwich: Using one half of the loaf, spread 1 tablespoon of panne tomate on the bottom slice of bread. Layer with ricotta, basil, prosciutto, and arugula. Spread the pesto on the top slice of bread and place it on top to complete the sandwich.
