Our summer memories are beginning to fade just a bit.
This year we had more than our share of adventures, and one of the best days was sailing in the San Juan Islands.
On a 38 foot sailboat, while heading back from the Straight of Juan De Fuca, our hostess, Sue grilled up the most amazing sandwiches.
They were simple, but had the boldest taste and were very welcomed after our sailing adventure.
Unfortunately this year, my basil didn't produce enough to make too much pesto so store-bought will have to do.
Pesto is a sauce that originates in Genoa (northern Italy) and consists of garlic, basil, pine nuts, olive oil and Parmesan cheese. The name originates from the Genoese word Pesta which means to pound, in reference to the method of preparation, with a marble mortar and pestle.
In 1944, the New York Times mentioned an imported canned pesto paste and in 1946, Sunset magazine published a pesto recipe by Angelo Pellegrini, but it was not until the 1980's and 1990's that pesto became popular in North America.
Grilled Turkey and Pesto Sandwiches
1 loaf of soft french bread, sliced for sandwiches
1/3 cup store bought pesto sauce
8 ounces sliced deli turkey
4 ounces sliced swiss cheese
1 beef steak tomato, sliced (optional)
olive oil or butter
Spread a thin layer of pesto on one side of bread. Top with turkey, cheese and tomato. Brush the outer sides of the bread with oil or butter.
Heat a grill pan over medium heat and cook sandwiches about 5-6 minutes per side or until cheese melts. Slice in half and serve
Recipe courtesy of Sue Wade - thanks again!
Images courtesy of Google Images