cheesy pesto grilled sammie + white peaches & arugula

august 23rd, 2015

home_sweet.mary

I'm all about simplicity in the summer. I want food I can eat with my hands and fresh food that tastes like the season. Farmers markets have been bursting with produce, and I've been having a blast mixing a bunch of colors and textures for every meal. 

This morning I walked on over to the Boston Public Market for the first time, and let me tell you, it will not be my last. It's a year-round, indoor market full of fresh and locally sourced foods from New England, the only of it's kind in the United States :). I bounced from farm stand to flower shop to bakery for the better part of my Sunday morning and could not have been happier. I left with a new tote bag full of hot cider donuts (yum), a big ol' bag of arugula and white peaches from Siena Farms, and a crusty loaf of bread baked right over in Cambridge, MA.

This cheesy grilled sammy is a product of today's market haul. It's simple but feels decadent, and strikes a tasty balance between sweet and savory. It will definitely be one of my go-tos for the rest of peach season. Enjoy this sandwich in good company, bon appetit!

peach_arugula_panini

cheesy pesto grilled sandwich + white peaches & arugula - 

  • 1 organic peach, sliced - local will taste best :)
  • handful of arugula
  • sharp white cheddar cheese, sliced - i'm partial to cabot!
  • 2 large slices of your favorite crusty bread - i love Iggy's Bread Francese loaf

lemony arugula pesto -

  • 2 cups arugula, packed
  • ~ 1 cup really good extra-virgin olive oil
  • 3/4 cup parmesan cheese, finely grated
  • 1/2 cup raw walnuts, chopped
  • 2 Tbsp. lemon juice 
  • 1 large clove garlic
  • fresh ground pepper to taste 
  • salt to taste 

For the pesto - 

Throw the arugula, parmesan cheese, walnuts, lemon juice and garlic in a blender or food processor. Pulse, and add olive oil to the mix until it reaches desired consistency, you may not use the full cup. Season with salt and pepper to taste. 

For the sandwich - 

Preheat grill pan to medium-high heat, coat with a thin layer of olive oil.

Spread pesto on both slices of bread, a little goes a long way! Assemble the sandwiches by layering the cheese, peach slices and arugula on one side, topping with fresh ground pepper and then with the remaining piece of bread. 

Grill for 2-3 minutes on each side or until bread is browned and cheese is melted. Remove from heat, cut in half and enjoy warm. 

Note - you can easily use a barbecue in place of a grill pan.

Β 

Β