How many innuendos can you put in one sandwich? Green from top to bottom – Pesto, Irish mature cheddar (British cheese is VERY good), Clover sprouts, rye bread whose grain flourishes in Northern European Climates like Ireland, though it originated in Syria and was grown in Israel before Europe...We could go on. This sandwich is a (pretty healthy) celebration of the influences that cultures have on each other, and we can enjoy it on the day we celebrate the influence of Irish heritage in American culture today!
- 2 Slices La Brea Bakery New York Rye
- 2 Oz. sliced or shredded sharp white cheddar
- ¼ cup. sliced English cucumber
- ¼ Granny Smith Apple, sliced
- 1 Oz. sprouts or micro-greens (preferably clover if you can find them!)
- ½ small avocado, sliced
Home-made pesto (Makes more than you need):
- 3 Oz Fresh watercress or arugula
- 1 clove garlic
- ½ cup toasted walnuts
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- Approx. 3 oz. good olive oil
DIRECTIONS
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To make the pesto, add the watercress (or arugula), garlic, walnuts, salt and pepper to a small blender. Turn the blender on to low, then slowly dribble olive oil through the opening until the pesto reaches the desired consistency. Pesto can be stored in an airtight container in the refrigerator for up to a week.
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To build your sandwich, lightly toast 2 slices of rye bread, then spread both slices generously with your home-made pesto.
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Layer cheese, sliced cucumbers, sliced apple, then avocado, and finally the sprouts on top of the pesto on one slice of the bread.
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Close the sandwich with the second slice of bread and press down lightly before cutting in half.
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Serve with Irish kettle-style chips and a lunch-time Guinness.
