Recipe for rye bread sandwich with pesto cream, ham, mozzarella, and avocado
When you want lunch to be a bit extra delicious or dinner to be super easy; rye bread sandwich!
This one is with pesto cream, serrano ham, mozzarella, avocado, and sun-dried tomatoes.
It’s not because this recipe requires much time or any rocket science – pesto is just mixed with cream cheese and put between 2 slices of bread along with all the other good stuff.
But sometimes that’s exactly how it should be; 5 minutes of delicious, filling, and good
I used a panini press to warm the sandwich – it gives crispy, flavorful bread and a slightly creamy mozzarella – yum.
But the rye bread can also just be toasted on a toaster or in a pan and then assembled without heating everything – just do it as you prefer.
Regardless, it tastes wonderful and makes a quite formidable little meal, even though it only takes a few minutes to whip up.
Rye bread sandwich with pesto cream, ham, mozzarella, and avocado
Equipment
- 1 Panini grill
- Bowl
Ingredients
- 2 slices Rye Bread
- 14 gram Cream Cheese natural
- 16 gram Red pesto or green, if you prefer
- 1 handful Salad as desired
- 2 slices Serrano ham
- 1/4 pcs. Buffalo Mozzarella
- 1/4 pcs. Avocado
- 8 gram Sundried tomatoes chopped
Instructions
- Mix cream cheese with pesto and spread it on the bread.
- Add salad, ham, mozzarella, avocado, and sun-dried tomato on top, finish with the last slice of rye bread and heat the sandwich in a panini press, toaster, or similar.
- Alternatively, just toast the bread and then fill them.
- Serve