Easy to Create
Open Sandwich with Cheddar and Pesto
Serves 4
Cooking TIme
20 minutes
Ingredients
- FOR THE PESTO
- 80 g rocket
- 1 bunch of fresh basil
- 75 g walnuts
- 60g Kerrygold® Vintage Cheddar 200g
- 250 ml sunflower oil
- 1 clove garlic
- TO ASSEMBLE
- 4 thick slices rustic sourdough bread
- 4 tablespoons KERRYGOLD® IRISH CREAMERY BUTTER 227g
- 130g, sliced Kerrygold® Vintage Cheddar 200g
- 4 tbsp rocket–walnut pesto
- 4 tsp chopped walnuts
- Extra (shaved or crumbled), for garnish Kerrygold® Vintage Cheddar 200g
Directions
- Lightly toast the walnuts in a dry pan over medium heat until fragrant. Remove and allow to cool.
- Add the toasted walnuts, rocket, basil, garlic, and half of the oil to a food processor. Blend until you reach your preferred texture (smooth or slightly coarse).
- Add the remaining oil and the Vintage Cheddar (torn into pieces). Pulse gently until combined. Season with salt and pepper to taste.
- Spread the sourdough slices generously with butter. Layer the sliced cheddar on top, then spoon over about 1 tablespoon of pesto per slice and spread evenly.
- Finish with a sprinkle of chopped walnuts and a few extra pieces of Vintage Cheddar. Serve immediately.
