(For the sandwhich)
2 tbls of pesto
120ml extra virgin olive oil
3 tsp parmesan
1 tbls white wine vinegar
2 vine tomatoes diced
8 centimetres of cucumber diced
4 crusty white rolls sliced in half width ways
120grams grated mature cheese
(For the potato salad)
800 grams of Jersey Royal or similar new potatoes scrubbed
1 tbls of whole grain Dijon mustard
2 tbls of mayonaise
1/2 tsp of seasalt
~ METHOD ~
Place the crusty bread halves onto a baking tray and set to one side. Put the pesto into a large bowl and slowly drizzle in the olive oil whilst stirring continuously. Add the white wine vinegar and stir briskly until combined. Add the cucumber, tomatoes and parmesan. Combine and cover with cling film. Allow to stand for half an hour to let the flavours develop.
Meanwhile, boil the potatoes in water until cooked (about 20-30 minutes) Drain and leave to one side. Going back to the vegetable/dressing mixture, uncover and stir once more spooning generous amounts onto the halves of crusty bread. Be sure to only add enough dressing to partially soak the bread not drench it. Sprinkle grated cheese on top and place under a medium/hot grill until golden.
By now the potatoes should still be a bit warm. Cut into bite sized chunks. Stir in the dijon mustard, mayonaise and sea salt. Serve the grilled sandwich with a mound of Dijon potato salad and your choice of salad leaves.