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Preparation
Olive basil pesto:
Pulse the olives, pine nuts, Parmesan, basil and garlic in a food processor until finely chopped.
Drizzle in lemon juice, oil and lemon-infused oil until the mixture is creamy and slightly grainy.
Taste and add salt, if needed.
Pulled ham hock:
Cut the onions, carrots, leek and celery into medium-sized cubes.
Sauté in a casserole until golden. Deglaze with white wine and add the pork stock.
Add the ham hocks, bouquet garni and water to cover, if needed.
Cover and bake in the oven at 300°F for 4–5 hours or in a slow cooker.
Remove the ham hocks, remove and discard the skin and bones, and shred the meat.
Strain the juices and reduce to 1 cup of liquid.
Combine the pulled ham hock and cooking juices. Set aside.
Cook the bacon over medium-low heat and set aside.
Grilled cheese:
Spread olive basil pesto evenly on one side of each of six slices of bread.
Garnish each with cheese, pulled ham hock, fresh spinach and a bacon slice.
Cover with the remaining slices of bread and brush the sandwiches with butter.
Heat the oil in a large non-stick pan over medium heat.
Grill a few sandwiches at a time, for 3 minutes per side or until the bread is golden and the cheese is melted.
Cut the sandwiches in half. Serve immediately.