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Author Notes: I only make this sandwich in the summer when fresh tomatoes and fresh basil are available. I suppose that it could be made in other seasons but personally I won't touch a tomato unless I know it is fresh from the garden...the flavor is simply gone after summer. Likewise basil and other herbs. (By summer, I mean as long as the tomatoes last...It is October now and I am using the last of mine.) I usually use sharp cheddar cheese like Neal's yard. The combination of strong flavors (sharp cheddar, basil pesto and ham) keep the tastebuds busy . —dymnyno
- 2 slices whole wheat bread or flax bread for low carbohydrate diet
- 4oz thinly sliced ham (Nieman ham slice cut diagonally )
- 2 oz sharp cheddar cheese (Neal's Yard is good)
- 1/2 FRESH tomato, sliced
- 1 tbs mayonnaise
- 1 tbs pesto , preferably home made, but otherwise your favorite store bought
- On the first slice of bread spread the pesto
- Slice the ham thinly and pile on the slice with the pesto.
- Grate the Cheddar and mix it with the mayo...it makes it easier to handle and put on the other slice of bread.
- Thinly slice the tomato and place it on top of the cheddar./mayo mixture.
- Place the slice of bread with the mayo/cheddar mixture and tomato slices on the top of the other slice with the pesto and ham.
- Using a frying pan toast it on low heat until the cheese melts and the bread toasts to your taste. Turn it over once to evenly toast both sides of the sandwich.
- Slice the sandwich your favorite direction .
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
- This recipe was entered in the contest for Your Best "Ham and Cheese"