Making the most of the Mozzarella and pesto I bought for the Chicken Pockets in Test Kitchen, Sunday lunch was basically a combination of a Caprese salad and a ham sandwich, on Ciabatta bread – Hot Ham Caprese!
This was easy to assemble and cook. Put some boiled ham in my smaller cast iron frying pan, then some of the cheese and pesto. I put a small layer of ham on top right after taking this pic, so the cheese didn’t hit the pan directly. Heat it all up long enough to melt the cheese. The Ciabatta bread is house-baked at Zuppardo’s and sold sliced, so it’s easy to pop in the toaster. Tasty!