When we were in San Francisco last month we visited the Ferry Building. There is a shop there called The Acme Bread Company. One of the sandwiches they served was a potato pesto sandwich. Right away I decided I wanted to try it. But then we got croissants and tarts and empanadas and buns and doughnuts and cakes and well I never did get my sandwich. Next time I guess! But I have been thinking about that sandwich ever since. It has bread, potatoes, and cheese. 3 of my favorite things. Carbaholic. Last weekend I finally got around to making my own potato pesto sandwich.
I started with a loaf of sour dough bread. My favorite. I roasted some baby red potatoes. I bought a really nice low moisture mozzarella cheese. Which, can we just talk about for a minute? I used to buy bags of mozzarella cheese to put on pizza. Then I tried to get fancy and use fresh mozzarella. But fresh mozzarella is very watery and it makes your pizza watery too. And your grilled cheese. Now I am back to buying low moisture mozzarella. I found this one in the specialty cheese section. It is fresh mozzarella but it is not in water so it is not as watery. I am telling you, it makes all the difference. Still fresh but no puddles of water on your sandwich or pizza. Ground breaking, for me. Anywho… I roasted my favorite baby red potatoes, layered some cheese(low moisture) and pesto and Cliff grilled it for me. The cheese was gooey and the potatoes were crisp. It was a great combination. Next time, I’m adding mushrooms. I’m just going to pile all of my favorite things onto the sandwich!
What is your favorite thing to put on grilled cheese?
Here is what you’ll need
Slice the potatoes
Coat with oil, salt, and pepper
Butter your bread and slice your cheese
Build your sandwiches
Grill until gooey and golden brown
See the cheese oozing out the side? Perfection!
- 1 baby red potato
- 1 teaspoon olilve oil
- salt
- pepper
- 2 slices sour dough bread
- 1 tablespoon basil pesto
- 3 slices low moisture mozzarella cheese
- 1/2 tablespoon butter
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper or a sil-pat.
- Slice the potatoes 1/4-1/2 inches thick.
- Coat the potatoes with olive oil and a sprinkle of salt and pepper.
- Bake for 20 minutes or until golden brown,
- Butter 1 side of each piece of bread.
- Slice the cheese 1/4 inch thick.
- Line the unbuttered side of the bread with the cheese.
- Top with pesto and sliced potatoes.
- Add the 2nd peice of bread so that the buttered side is up.
- Heat a skillet over medium heat.
- Grill each side of sandwich for about 4 minutes or until the cheese is melted and the bread is golden brown.
- Serve immediately.
- I have listed the ingredients for 1 sandwich. If you you are making more just multiply by the number of sandwiches you would like.
