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Mozzarella, Prosciutto and Tapenade Sandwiches
Mozzarella, Prosciutto and Tapenade Sandwiches
(Panini con Mozzarella, Prosciutto e Tapenade)
 
 
Ingredients:

1 and 1/2 teaspoons chopped anchovy fillet
1 teaspoon salt-packed capers, rinsed, chopped
1 garlic clove, minced
1 teaspoon finely grated lemon peel
1/2 teaspoon finely grated orange peel
1 and 1/4 cups Nicoise olives, pitted, divided
1/4 cup extra-virgin olive oil plus additional for brushing and drizzling
1 tablespoon (packed) chopped fresh basil plus 24 whole leaves for garnish
2 teaspoons fresh lemon juice
Six 6-inch-long pieces ficelle or narrow baguette, split horizontally in half
6 thin prosciutto slices
Two 8-ounce balls fresh mozzarella cheese, drained, cut into 1/3-inch-thick slices

Directions:

Combine first 5 ingredients in mortar; mash with pestle to paste.

Add 1 cup olives and mash to coarse paste.

Chop remaining 1/4 cup olives and stir into mixture.

Mix in 1/4 cup olive oil, chopped basil, and lemon juice.

Season tapenade with pepper.

Brush cut sides of ficelle with additional olive oil.

Place 1 prosciutto slice on bottom half of each ficelle, then top with mozzarella slices, dividing equally.

Spoon tapenade over each.

Sprinkle with pepper; drizzle lightly with olive oil.

Garnish with basil leaves.

Cover with top halves of ficelle. Makes 6 servings.

That's it!
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