Please suggest. I made an interesting, first time, very large sandwich
that I cut into sixths for friends at work today. On an 8" Foccacia
sliced into thinner halves: Pesto, a little over a half pound combined
total of both hard and pepper-hard Salami, a dozen or so slices of
Provolone, one huge and garden fresh sliced tomato and shredded
lettuce. Sandwich assembled less the lettuce and wrapped for
refrigeration overnight. The Salami and Pesto both were firsts for me.


I used an entire small jar of Basil Pesto that I'd purchased at a
Trader Joe's I cannot get to but for about twice a year, and since it
is so simple to make ones own, I'm wondering if Olive Oil is required,
or could I instead use Toasted Sesame Oil? Should I use a combination
of the two oils, and how much of which? This sandwich was wonderful,
and I enjoyed the Pesto so much that I'm sure I will be using it for a
stuffed pork tenderloin soon, as well as making enough to share with a
friend who doesn't cook at all and loved today's treat.

Anyone? To the fresh Basil leaves, toasted pine nuts, fresh garlic,
sea salt and fresh ground pepper may I use both Toasted Sesame and
Olive oils, and in what proportions? Or could this be quite good with
only using the Sesame?

Thanks for your thoughts, Picky