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Grilled Cheese with Pulled Ham Hock and Olive Pesto 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

Grilled Cheese with Pulled Ham Hock and Olive Pesto

Rate this recipe
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6
servings
0:20
Preparation
5:00
COOKING
5:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 12
    slices Bon Matin seed lovers bread
  • 1 1/2 cup
    (375 mL)
    firm goat cheese
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  • 1 1/2 cup
    (375 mL)
    fresh spinach
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  • 2 1/2 cups
    (625 mL)
    ham hock (2-3 hocks), braised and pulled
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  • 2
    onion
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  • 1
    carrots
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  • 4
    celery stick
  • 1
    leek
  • 1
    bouquet garni (4 bay leaves, 1 bunch thyme, 1 bulb garlic in a cheesecloth bag)
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  • 4 cups
    (1 L)
    pork stock
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    SWISS CHALET PORK BACK RIBS OR MONTANA’S SMOKY BBQ ANGUS BEEF BURGERS

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    SWISS CHALET PORK BACK RIBS OR MONTANA’S SMOKY BBQ ANGUS BEEF BURGERS

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    FULLY COOKED, 600 g OR FROZEN, 906 g


  • 6x100 g
    slices smoked bacon (2-3 cm thick)
  • 2 Tbsp.
    (30 mL)
    butter

  • homemade olive pesto:
  • 1 cup
    (250 mL)
    kalamata olives, pittec
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  • 1/4 cup
    (60 mL)
    toasted pine nuts
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    MISS VICKIE’S POTATO CHIPS OR PLANTERS NUTS

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  • 1/4 cup
    (60 mL)
    fresh basil (2 bunches)
  • 3
    clove garlic, peeled
  • 1 Tbsp.
    (15 mL)
    lemon juice
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  • 3/4 cup
    (180 mL)
    olive oil
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  • 1/4 cup
    (60 mL)
    lemon-infused oil

  • salt (optional)
Imprimer ma sélection

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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