4 thick slices of fresh Artisan Sourdough Bread
2 links Polish Kielbasa (pre-cooked and chilled)
2 slices of aged cheddar cheese
1 large very ripe anjou pear, sliced length-wise
Fresh Basil Pesto
Green Olives (optional)
Sea salt and black pepper
Spread a thick layer of fresh pesto over two of the bread slices. Cut sausages in half length-wise and place on top of bread. Arrange sandwich ingredients on top. Mildly season with sea salt and black pepper to taste and close with remaining two bread slices. Serve at room temperature.
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