English Muffin with Ham, Tomatoes, & Pesto

This English muffin bite is what happens when a proper brunch host raids the refrigerator and builds something much better than the sum of its parts. An open-face sandwich, toasted under heat, with four distinct layers stacked on a split English muffin.

First comes a garlic cream cheese spread: softened butter and cream cheese creamed until fluffy with minced garlic. Then a slice of baked deli ham trimmed to fit the muffin, a slice of ripe tomato, a teaspoon of fresh basil pesto, and a final dollop of the garlic cream cheese. Into a 400°F (205°C) oven for 20 minutes until the cheese melts and lightly browns and the edges of the muffin crisp.

The pesto here is homemade and worth the extra minute. A blender handles this one better than a food processor because the smaller jar forces the basil down into the blades, which is exactly what chef-level pesto needs. Leftover pesto freezes beautifully in ice cube trays for future pasta nights.

Kitchen Tips

• Toast the English muffin halves lightly before assembling. A five-minute pre-toast keeps the bottom from going soggy under the cream cheese.
• Drain the tomato slices on paper towels for a minute. Tomato water leaks into the pesto and muddies the flavor.
• Use a blender, not a food processor, for the pesto as the recipe warns. You may need to shove the basil down several times with a spatula.
• Freeze extra pesto in 1-inch ice cube trays, then bag the cubes. A single cube thaws into a quick pasta sauce.

Variations

• Smoked salmon: Swap ham for smoked salmon and sprinkle capers on top.
• Prosciutto and arugula: Use prosciutto and finish with fresh arugula after baking for a peppery lift.
• Sun-dried tomato pesto: Swap the basil pesto for sun-dried tomato pesto for a deeper, winter version.