Sun-dried tomato, ham and mozzarella toasted sandwiches

Ingredients

8 thick slices multi-grain bread

olive oil cooking spray

250g thinly sliced leg ham

100g Great Lakes Sun-Dried Tomatoes

150g mozzarella cheese, thinly sliced

Rocket pesto

80g (4 cups) baby rocket leaves

2 garlic cloves, sliced

1/3 cup grated parmesan cheese

1/3 cup blanched almonds

1/2 cup olive oil

Method

1. Make pesto: Process rocket, garlic, parmesan and nuts to a paste in a food processor. With motor running,

pour oil through the feed tube until a smooth paste forms. Transfer to an airtight container.

2. Preheat a sandwich press. Spray 1 side of 4 bread slices lightly with oil. Place onto a flat surface, oil-side

down. Spread pesto over bread. Top with ham, tomatoes and cheese. Spread pesto over 1 side of remaining

bread slices. Place, pesto-side down, onto cheese. Spray tops of sandwiches with oil.

3. Place sandwiches, 2 at a time, into sandwich press. Cook for 6 to 8 minutes or until golden. Serve.

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