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.

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12 slices Bon Matin seed lovers bread 1 1/2 cup (375 mL) firm goat cheese 1 1/2 cup (375 mL) fresh spinach 2 1/2 cups (625 mL) ham hock (2-3 hocks), braised and pulled 2 onion 1 carrots 4 celery stick 1 leek 1 bouquet garni (4 bay leaves, 1 bunch thyme, 1 bulb garlic in a cheesecloth bag) 4 cups (1 L) pork stock 6x100 g slices smoked bacon (2-3 cm thick) 2 Tbsp. (30 mL) butter homemade olive pesto: 1 cup (250 mL) kalamata olives, pittec 1/4 cup (60 mL) toasted pine nuts 1/4 cup (60 mL) fresh basil (2 bunches) 3 clove garlic, peeled 1 Tbsp. (15 mL) lemon juice 3/4 cup (180 mL) olive oil 1/4 cup (60 mL) lemon-infused oil salt (optional)