Prosciutto Mozzarella Sandwich with Pumpkin Seed Pesto (GF) (Edit recipe)

for the pesto

1. In a medium skillet over medium-low heat, toast the pumpkin seeds until fragrant, about 5-7 minutes, tossing frequently to prevent burning. Set aside to cool.
2. Add the arugula, basil, toasted pumpkin seeds, parmesan cheese, garlic, salt and pepper to a food processor. Pulse until finely chopped and combined.
3. Scrape down the sides of the food processor and add the lemon juice. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined, scraping down the sides as needed.
4. Taste and adjust the salt and pepper as desired. For a brighter flavor, add an extra squeeze of lemon juice and pulse to combine.

for the sandwich assembly

1. Slice the baguette in half lengthwise. Spread a generous layer of pesto over the cut sides of both halves.
2. Layer the tomato, mozzarella, prosciutto and arugula onto the bottom half of the baguette in any order you’d like. Finish with a generous drizzle of balsamic glaze.
3. Place the top half of the baguette over the fillings and gently press together. Slice into smaller pieces for easy sharing or enjoy as is. Either way, enjoy every bite!