Steps to make the Christmas log with pesto, ham, and provolone

• To prepare the Christmas log with pesto, ham, and provolone, first, place a sheet of plastic wrap on a work surface. Place the slices of sandwich bread side by side, overlapping them by about 0.4 inches. Flatten them well with a rolling pin; the slices need to be well-attached, otherwise they will open when rolling. Spread some pesto on the slices of bread, I used ready-made pesto without garlic, then place the slices of cooked ham on top and the slices of provolone on top of that.

• You can choose to add other types of cheese, use whichever you prefer. Now it’s time to close the roll, and I must admit that this was the most challenging part for me. Using the plastic wrap, close the bread roll tightly. If you want, you can make it longer by rolling from the longer side or decide to roll from the shorter side, which will make the roll shorter but wider. I rolled from the longer side and wrapped it well with the plastic wrap, like a big candy. I will tell you that the slices of bread will tend to open, but try to keep the bread firmly in place with your fingers to close it. Once you’ve finished making it, put it in the fridge for 3 hours to firm up. It will be easier to cut.
  

  After 3 hours, take the bread out, cut it into three pieces, you can cut one piece diagonally and the other straight. Place the pieces near the log. In a small bowl, mix the spreadable cheese, a teaspoon of pesto, and a dash of extra virgin olive oil, mix well. Use a spoon to cover the log with the cheese cream and create the effect of wood grain with the tines of a fork.

• If you want, you can decorate it with a few sprigs of aromatic herbs or with juniper berries. You can then decide to serve it immediately or put it in the fridge and bring it to the table later. Beautiful and scenic, perfect to bring to the table during Christmas lunch!