Ree Drummond's Tomato Sandwich and Best Ever Pesto | The Pioneer Woman

When Ree has picked a crop of tomatoes from her garden, she likes nothing more than making a delicious sandwich with abundant fresh pesto. It’s the perfect lunchtime snack on a long hot summer day! #ReeDrummond #ThePioneerWoman #FoodNetwork #Tomato #Pesto Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/3UgsJlG Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Tomato Sandwich Recipe courtesy of Ree Drummond Level: Easy Total: 35 min (includes cooling time) Active: 30 min Yield: 1 to 2 servings Ingredients 2 tablespoons salted butter, at room temperature 2 thick slices sourdough bread 3 tablespoons grated Parmesan 1 teaspoon freshly cracked black pepper, plus more for the tomatoes 3 tablespoons Best Ever Pesto, recipe follows 2 to 3 thick slices large tomato Pinch kosher salt 3 leaves butter lettuce Best Ever Pesto: 1/4 cup pine nuts 3 cups fresh basil leaves 1/2 cup fresh oregano leaves 2/3 cup shredded pecorino cheese 1 clove garlic, grated Zest and juice of 1 lemon Pinch kosher salt Pinch freshly ground black pepper 1/3 cup olive oil Directions Spread the softened butter on one side of each piece of bread. Sprinkle over the Parmesan and black pepper. Place the bread, butter and cheese-side down, into a skillet over medium heat. Toast until golden, about 2 minutes. Remove to a board. Spread the Pesto on the untoasted sides of the bread. Top one side with the tomato slices and sprinkle with the salt and pepper. Top with the butter lettuce. Place the other slice of bread on top and slice the sandwich in half to serve. Best Ever Pesto: Yield: 15 tablespoons In a dry skillet over medium heat, toast the pine nuts, shaking the skillet until they just start to become golden, 3 to 4 minutes. Transfer to a plate to cool slightly. Meanwhile, to a food processor, add the basil, oregano, pecorino, garlic, lemon zest, lemon juice, salt and pepper. Add the pine nuts and process. With the machine running, slowly drizzle in the olive oil until everything is combined. Cook’s Note If you don't need all the pesto at once, transfer it, a tablespoon at a time, to the wells of an ice cube tray for individual portions. Place in the freezer until the pesto is frozen, about 3 hours. Remove the pesto cubes from the ice cube tray and store them in the freezer in a a resealable plastic bag until needed. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Ree Drummond's Tomato Sandwich and Best Ever Pesto | The Pioneer Woman | Food Network https://youtu.be/5eBMSd-Vh3Q