Tomato, Basil & Havarti Sandwiches

Ingredients

• 1 fresh baguette
• 8 slices havarti
• 3 tomatoes, sliced thin
• 6–8 basil leaves
• Salt and pepper to taste
• Pesto spread: 2 tablespoons mayonnaise
• Pesto spread: 1 tablespoon Jaryn's pesto (or store-bought)
• Pesto spread: Squeeze of lemon
• Jaryn's Pesto: 3 tablespoons pine nuts, toasted
• Jaryn's Pesto: 2 cups fresh basil, rinsed and patted dry
• Jaryn's Pesto: ¾ cup parmesan cheese
• Jaryn's Pesto: 2 cloves garlic
• Jaryn's Pesto: 2 tablespoons butter
• Jaryn's Pesto: ⅓ cup olive oil
• Jaryn's Pesto: ½ teaspoon salt
• Jaryn's Pesto: Dash of pepper

Method

1. 1

   For the pesto spread, stir together the mayonnaise, pesto, and a squeeze of lemon until smooth.

2. 2

   Slice the baguette lengthwise, keeping one side connected like a hinge.

3. 3

   Slather the inside generously with the pesto spread.

4. 4

   Layer the havarti, then the tomato slices, then the basil leaves along the bread.

5. 5

   Season with salt and pepper, close the baguette, and slice into pieces to serve.

6. 6

   For Jaryn's pesto, blend the pine nuts, basil, parmesan, garlic, butter, olive oil, salt, and pepper in a food processor until smooth. Refrigerate until ready to use, or freeze with a drizzle of oil on top for up to 3 months.