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Bacon and Watercress Pesto Sandwich

Print Recipe

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.