Name: Hot Sopressa & Red Pepper Pesto Melt
Cook time: 1200 s
Total time: 1200 s
Ingredients: sourdough bread; Butter, softened; sopressa; mozzarella cheese; For the Roasted Red Pepper Pesto:; roasted red peppers, drained; pine nuts, lightly toasted; garlic cloves, peeled; basil leaves; Parmigiano Reggiano, grated; Extra Virgin Olive Oil; Salt to taste

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The guy behind Dan’s Food for Thought.
I spent a good chunk of my life working in kitchens before moving away from hospitality into another industry. But my love for cooking and food never really went anywhere.
One day, my partner said, “Why don’t you start a social media account to share your food ideas?”
So I did — and I’m glad I listened.
I started creating food content a few years ago and got hooked straight away. I’ve always loved getting creative in the kitchen, and that’s where my love for sandwiches really took off.
 There’s something about building a sandwich — playing around with different flavours and textures — that never gets old.
Now I spend my time coming up with new ideas, turning them into recipes, and sharing them to inspire more people to cook.
Safe to say, I’m exactly where I’m meant to be — and it’s all thanks to the people who support what I do.
I appreciate every single one of you.

Hey, I'm Dan.

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DAN'S FOOD FOR THOUGHT

Hot Sopressa & Red Pepper Pesto Melt

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