Recipe: Grilled Ham and Cheese Sandwiches with Winter Herb Pistou

GRILLED HAM AND CHEESE SANDWICHES
WITH WINTER HERB PISTOU

"Pistou is pesto with a French accent. Here, it takes the common grilled ham and cheese sandwich to dinner-worthy level. I also love drizzling the pistou on fried eggs. I often use a panini grill, but a frying pan or griddle will do just fine."

FOR THE PISTOU:
1 1⁄2 tbsp chopped fresh sage leaves
1 1⁄2 tbsp chopped fresh thyme leaves
1 1⁄2 tsp chopped fresh rosemary
1 tbsp chopped fresh flat-leaf Italian parsley
1 garlic clove, chopped
1⁄4 tsp kosher salt
2 tbsp walnut oil

FOR THE SANDWICHES:
8 slices French or sourdough bread
6 oz thinly sliced Gruyere or white Cheddar cheese
3 oz thinly sliced Black Forest ham
Unsalted butter, for cooking

TO MAKE THE PISTOU:
In a mortar, combine the sage, thyme, rosemary, parsley, garlic, salt, and walnut oil. Grind together with a pestle until the herbs and garlic are crushed and all the ingredients are well blended.

TO MAKE THE SANDWICHES:
Preheat a panini grill or a griddle to medium-high, or preheat a large frying pan over medium-high heat.

Meanwhile, spread 4 slices of the bread with the pistou, dividing it evenly. Top the pistou with half of the cheese and all of the ham, dividing it evenly. Top the ham with the remaining cheese, dividing it evenly. Top the sandwiches with the remaining bread slices.

Butter the hot grill, griddle, or pan. Add the sandwiches and cook until they are golden brown on both sides and the cheese has melted, about 8 minutes.

Cut each sandwich in half and serve.

Makes 4 servings
Adapted from source: The Kitchen Garden Cookbook by Jeanne Kelley