Bacon and Watercress Pesto Sandwich
Bacon and Watercress Pesto Sandwich
Ingredients
Watercress Pesto
- 2 bunches watercress
- 1 cup parmesan
- 5-1/4 oz cashews dry roasted
- olive oil to taste
- smoked salt
Sandwich
- 36 slices smoked applewood bacon
- 12 thin sourdough rolls piccolo or rustic French bread
- 3 cups yellow peppers grilled
- 2 containers radish sprouts
- 3 cups sundried tomatoes sliced
- 3 cups radishes sliced
- 6 cups rocket arugula
Instructions
- To make the pesto put the watercress, parmesan, cashew nuts, and salt into a food processor and whiz into a paste.
- Transfer to a container and mix as much olive oil as you want to taste.
- Line a sheet pan with foil and bacon until done, turning halfway through. Drain on a paper towel and set aside.
- Assemble your sandwiches starting with the sandwich base, then pesto, bacon, peppers, sundried tomatoes, radishes, rocket arugula, radish sprouts, and sandwich top.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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