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Ingredients

  • Pesto
  • 3 garlic cloves, crushed with press
  • 2 cups loosely packed fresh basil leaves
  • ½ cup Parmesan cheese
  • 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
  • Sandwiches
  • 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

DIRECTIONS

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.
  • NUTRITION
    • 682 Calories
    • 34g Fat (15g Saturated)
    • 307mg Cholesterol
    • 2966mg Sodium
    • 48g Carbohydrates
    • 3g Fiber
    • 51g Protein

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