Ingredients
Units
Scale
For the sandwich:
- 6 slices sourdough bread
- Mayonnaise, for spreading
- Pesto, for spreading
- Handful of microgreens and sprouts
- 2 vine ripe tomatoes or heirloom tomatoes, sliced
- Bread and butter pickle slices
- Sliced provolone
- Sliced deli salami
For the iced tea:
- 3 tablespoons Mark T. Wendell Garden Basket Fruit Tisane
- 32 ounces filtered water
- 2 tablespoons white sugar
- Ice
- 1 orange sliced thin
- Fresh basil leaves
Instructions
- For the tea, bring 32 ounces of water to a boil.
- Add the tea and stir. Let steep and cool completely.
- Pour the cooled tea into a pitcher, and stir in sugar or honey if desired for added sweetness.
- Add ice and garnish with orange slices and basil leaves.
For the sandwiches:
- Brush the slices of bread with mayonnaise on each side. Toast both sides until lightly golden.
- Spread the pesto on the toasted bread then add two slices of provolone. Add just a touch of water to the surface of the griddle then cover the bread until the cheese has melted.
- Once the cheese has melted, add the rest of the toppings: 2 slices salami, 3 slices tomato, 2 slices of pickles, and a generous handful of microgreens, respectively. Fold the sandwich over and press gently for about 30 seconds.
- Repeat the process if serving more sandwiches.
- Serve alongside the iced tea and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
