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Entrees
French/American
Makes 4 sandwiches
10 minutes
10 minutes
2 cups Fresh Basil Leaves
½ cup Shredded Parmesan
½ cup Extra Virgin Olive Oil
1 packet Melissa’s Authentic Hollandaise Sauce
1/3 cup Melissa’s Pine Nuts
3 cloves Melissa’s Peeled Garlic
Kosher Salt and Freshly Ground Pepper
Crushed Red Pepper Flakes (optional)
2 Zucchini Squash - each cut into 4 long slices
1 Yellow Squash - cut into 4 slices
1 Melissa’s Perfect Sweet Onion - cut into 4 slices
Olive Oil Spray
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
1 large Tomato - cut into 4 slices
4 leaves Red Leaf Lettuce
4 Ciabatta Rolls - cut in half horizontally
In a food processor or blender, pulse together the basil and parmesan until blended. With the processor running, drizzle in the olive oil until smooth and creamy. Add the Hollandaise Sauce and blend. Pulse in the pine nuts, garlic, salt and pepper and pepper flakes, if using, until desired texture is achieved. Makes about 3 cups of pesto.
Prepare a hot grill or grill pan.
Spray the squashes and onion slices with the olive oil and season with the salt and pepper. Place them on the grill and cook until you get nice grill marks on both sides, about 3 minutes per side.
Spread the pesto on both sides of the bread.
Cut the squashes in half horizontally and place equal parts on half of the bread slices.
Place the onion on top of the squashes.
Add the tomato and lettuce and top with the other bread slices.
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