Melty, cheesy, gooey sandwich recipe

Who doesn't love a good sandwich? Sure, I love a good mortadella on rye (side note - of which I just recently found out is Italian bologna - the days of me feeling bougie while eating it, sadly now gone)  but sometimes you have to take your game to the next level and create something truly prolific. (yes I just went there). I do believe, creating a memorable sandwich, really is an art. The ability to create cohesive flavours, and appropriately paired textures deserves a lot more credit than currently accorded. So, without further adieu - here is said sandwich I made recently that I feel is deserving of bountiful praise and crumbs all up in yo' beard.  And on top of all of this - it paired so unbelievably well with Le Vieux Pin's Sauvignon Blanc, I would be lying if I said this isn't something I've been thinking about a lot, lately. (yes, these are the complex and scrupulous thoughts that go through my head, shocking I know.)

Artichoke Pesto with Napa Slaw + Quail Eggs sandwich 

Artichoke Pesto

1 cup of marinated artichokes
1/2 cup of flat leaf/Italian parsley
1/4 cup of sunflower seeds
2 tablespoons olive oil
1 or 2 cloves of garlic (depending how much you like garlic, I'm a savage so you know I'm putting at least two massive cloves in there)
1/4 cup of grana padano (vegans, you can omit the cheese for nutritional yeast instead)

Pulse all of the above together in a blender/magic bullet until smooth. This stores well, and will continue to improve flavour wise the longer you leave it in the fridge. 

Napa Slaw

1 cup of thinly sliced napa cabbage (use any type you like, I just really prefer the texture of napa)
Splash of white vinegar
1/2 cup mayo
S+P

Mix all of the above together, and let marinate for a few minutes to soften the cabbage

Slather your choice of bread on one side with the artichoke pesto, and the other with butter. Layer a few slices your choice of cheese, I went with old cheddar. Broil for 2-3 minutes until the cheese is melted. While the sandwich is broiling, fry two quail eggs per sandwich, it doesn't take long for these babies to cook! Pile high with the napa slaw, thinly sliced red onions, cucumbers and sunny side up quail eggs. Pair with Le Vieux Pin Sauvignon Blanc, or your choice of producer. The natural herbaceous notes, and high acidity in sauvignon blanc work like a dream with this sandwich.

Enjoy!