Italian Smoked Sandwich Prosciutto, Provolone & Giardiniera Ciabatta Sandwich with Pesto

Italian Smoked Sandwich Prosciutto, Provolone & Giardiniera Ciabatta Sandwich with Pesto

Ingredients

Pesto:

2 garlic cloves, minced
1-1/2 cups loosely packed fresh basil leaves
1/4 cup plus 1 tablespoon shredded Parmesan cheese
3 tablespoons pine nuts
1/4 teaspoon salt
1/4 cup plus 2 tablespoons olive oil
2-1/2 tablespoons fresh lemon juice

For Serving:

4 ciabatta rolls, split
2 tablespoons olive oil
8 ounces Pre-Sliced Smoked Sandwich Prosciutto
4 slices provolone cheese
2 cups baby arugula
2 cups giardiniera

Directions

Pesto: Pulse garlic, basil, cheese, pine nuts and salt in a food processor until basil is finely chopped; with processor running, slowly add oil and lemon juice in steady stream and process until emulsified. Refrigerate in an airtight container up to 6 days. Makes about 3/4 cup.

For serving, brush cut sides of 1 ciabatta roll with 1/2 tablespoon oil; grill cut side down over high heat until lightly charred, about 3 minutes. Spread bottom half of roll with 3 tablespoons pesto; top with 2 ounces smoked sandwich prosciutto, 1 slice cheese, and 1/2 cup each arugula and giardiniera. Secure sandwiches with picks; cut in half diagonally.