¼ cup pepitas, shelled sunflower seeds or pine nuts
1 teaspoon Food Club salt
½ teaspoon Food Club pure ground black pepper
1/3 cup Filippo Berio® Olive Oil
4 Roche Bros. large eggs
2 tablespoons Food Club unsalted butter
4 ciabatta rolls, sliced horizontally
2 tablespoons Food Club mayonnaise
4 vine-ripened tomatoes, sliced
2 cups loosely packed arugula
4 thick slices ham, warmed
For Pesto: In food processor with knife blade attached, purée all ingredients except oil. With processor running, stream in oil and process until emulsified. Makes about 1 cup.
For Sandwiches: In large skillet, cook eggs in butter over medium heat 3 minutes or to desired doneness; toast rolls. Evenly spread bottom halves of rolls with mayonnaise; evenly top with tomatoes, arugula and ham. Top each with 1 tablespoon pesto and 1 egg; close sandwiches.