- 2 tablespoons mayonnaise
- 4 teaspoons prepared pesto
- 8 slices sourdough bread
- 8 ounces thinly sliced deli ham
- 1/2 cup loosely packed basil leaves
- 4 pickled sweet cherry peppers, chopped
- 1 plum tomato, thinly sliced
- 3/4 cup shredded provolone cheese
- 2 tablespoons butter, softened
- In a small bowl, mix mayonnaise and pesto; spread over four slices of bread. Layer with ham, basil, peppers, tomato and cheese. Top with remaining bread. Spread outsides of sandwiches with butter.
- On a griddle, toast sandwiches over medium heat 2-3 minutes on each side or until golden brown and cheese is melted. Yield: 4 servings.
Originally published as Grilled Pesto Ham and Provolone Sandwiches in Simple & Delicious April/May 2015
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