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Grilled Cheese with Pulled Ham Hock and Olive Pesto
2017-04-19
https://www.metro.ca/userfiles/image/recipes/grilled-cheese-jarret-porc-pesto-olives-10549.jpg
PT20M
PT5H00M
PT5H20M
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)
Grilled Cheese with Pulled Ham Hock and Olive Pesto
6
servings
0:20
Preparation
5:00
COOKING
5:20
TOTAL TIME
Ingredients
-
12
slices Bon Matin seed lovers breadYou might like:
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Flyer Deal
(1)
ITALIAN OR FRENCH BREAD
$3.79 ea.
450 g SELECTED VARIETIES
-
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 pulledYou might like:
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Flyer Deals
(3)
BRANDT HONEY MAPLE SMOKED HAM OR KOLBASSA SAUSAGE COIL OR KOLBASSA MEAT LOAF
$12.99 /lb
DELI SLICED,
MARC ANGELO CALABRESE OR SALAME DI PROSCIUTTO OR PARMA SALAMI
$9.99 ea.
225 g
MASTRO PROSCIUTTO COTTO
$9.99 /lb
DELI SLICED,
-
2
onionYou might like:
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Flyer Deal
(1)
JUMBO RED SWEET ONIONS
$1.99 /lb
PRODUCT OF CANADA CANADA No. 1 GRADE
-
1
carrots
-
4
celery stick
-
1
leekYou might like:
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Flyer Deal
(1)
FRESH LEEKS
$4.49 ea.
3 PK PRODUCT OF ONTARIO
-
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)You might like:
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Flyer Deals
(3)
SCHNEIDERS BACON, BUTTERBALL TURKEY BACON OR LOU’S PEAMEAL BACON
$4.99 ea.
375 - 454 g, SELECTED VARIETIES
SCHNEIDERS BACON, BUTTERBALL TURKEY BACON OR LOU’S PEAMEAL BACON
$4.99 ea.
375 - 454 g, SELECTED VARIETIES
SCHNEIDERS BACON, BUTTERBALL TURKEY BACON OR LOU’S PEAMEAL BACON
$4.99 ea.
375 - 454 g, SELECTED VARIETIES
-
2 Tbsp.
(30 mL)butter
-
homemade olive pesto:You might like:
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(2)
CLASSICO PASTA SAUCE
$3.49 ea.
218 - 650 ml, SELECTED VARIETIES
CLASSICO PASTA SAUCE
$3.49 ea.
218 - 650 ml, SELECTED VARIETIES
-
1 cup
(250 mL)kalamata olives, pittec
-
1/4 cup
(60 mL)toasted pine nutsYou might like:
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(5)
IRRESISTIBLES PREMIUM SNACKING MIXES
$9.99 ea.
454 - 600 g SELECTED VARIETIES
IRRESISTIBLES PREMIUM ULTIMATE MIXES
$6.99 ea.
PEANUT 600 g POPCORN 520 g
IRRESISTIBLES PREMIUM ULTIMATE MIXES
$6.99 ea.
PEANUT 600 g POPCORN 520 g
IRRESISTIBLES PREMIUM SNACKING MIXES
$9.99 ea.
454 - 600 g SELECTED VARIETIES
JUMBO CHESTNUTS
$6.99 /lb
PRODUCT OF ITALY
-
1/4 cup
(60 mL)fresh basil (2 bunches)
-
3
clove garlic, peeledYou might like:
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Flyer Deal
(1)
LOCAL GARLIC
$3.99 ea.
115 g PRODUCT OF ONTARIO
-
1 Tbsp.
(15 mL)lemon juice
-
3/4 cup
(180 mL)olive oilYou might like:
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Flyer Deals
(2)
BERTOLLI OLIVE OIL
$10.88 ea.
750 ml, 1 L SELECTED VARIETIES
BERTOLLI OLIVE OIL
$10.88 ea.
750 ml, 1 L SELECTED VARIETIES
-
1/4 cup
(60 mL)lemon-infused oil
-
salt (optional)
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.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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