The Playa's Club
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
54
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Pine Nut1 cup
Basil Leaves (fresh)1 cup
Grated Parmesan1 tbsp
Fresh Squeezed Lemon Juice1 clove
Garlic1 cup
Extra-Virgin Olive OilDirections:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
Lay out the pancetta onto an ungreased baking sheet
4
Place in the oven and cook the pancetta until extra crispy, 18 to 20 minutes
5
Remove and let cool
6
For the tomato-arugula pesto: In a dry skillet over medium heat, lightly toast the pine nuts until slightly golden, 3 to 5 minutes
7
Remove and set aside to cool
8
In a food processor, add the toasted pine nuts, arugula, basil, cheese, sun-dried tomatoes, lemon juice and garlic
9
Pulse until just combined
10
Slowly stream in the olive oil until the pesto has a nice rustic consistency, about 10 seconds
11
Season with salt and pepper
12
For the sandwich build: On the bottom of a slice of challah, schmear a bit of mayo and then top with some of the turkey slices and a piece of lettuce
13
Schmear pesto on both sides of the second slice of challah and place it on top of the lettuce, and then more turkey and then some of the pancetta
14
Schmear mayo on the third challah slice and top off the sandwich
15
Use a toothpick to skewer the layers together
16
Repeat with the remaining ingredients
17
Cut it into quarters, tip the D
18
J
19
To play your favorite jam (R-Kelly's Ignition [remix]) and get to Clubbin'