Photo: Mozzarella, Prosciutto, Pesto and Plum Tomato Sandwiches Recipe
Ingredients
- 2 large baguettes
- Walnut-Parsley Pesto, recipe follows
- 1/2 pound thinly sliced prosciutto
- 1 1/2 pounds plum tomatoes, thinly sliced
- 2 pounds fresh mozzarella, sliced 1/4-inch thick
- Olive oil, to taste
- Kosher salt and freshly ground black pepper
Directions
Slice baguettes in half and then lengthwise but don't cut all the way through.
Slather the bottom half of the baguettes with pesto. Top with prosciutto, tomatoes and mozzarella. Drizzle with olive oil and season with salt and pepper. Placing the mozzarella on top will keep the top of bread from getting soggy from tomatoes.
Wrap sandwiches tightly in parchment and slice in half. Pack away.
Walnut-Parsley Pesto:
3/4 cup walnuts
1/2 cup grated Pecorino Romano
3/4 cup extra-virgin olive oil
1 cup packed fresh basil leaves
1/2 cup packed flat-leaf parsley leaves
Salt and freshly ground pepper
Place walnuts, cheese, garlic, and 1/2 cup olive oil in a blender and puree until smooth. Add basil and parsley, and then with the motor running, gradually add the remaining olive oil until pesto is thick and smooth. Season with salt and pepper, to taste.
Yield: about 1 1/2 cups
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By inetcruise
San Clemente, CA
on May 24, 2010
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In the episode when this aired, Dave squeezed two halved lemons into the blender. The recipe online is missing this.
By steven_holly
Meridian, ID
on March 23, 2010
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I love this combination! Although I've simplified the name to just "my favorite sandwich." :D I make this for picnics, casual lunches, camping, having friends over...everyone raves about it & asks for the recipe! Pesto recipe is delicious but I usually cheat & just use a good store pesto & it's just as yummy! I've been making this recipe for a few years now & just remembered to post a review! Delicious!!
By mlbarnett_8171976
Charleston, SC
on July 05, 2008
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I made these sandwiches 6 hours ahead of time and wrapped them in plastic wrap, refrigerated and then kept in a cooler and they were perfect for our picnic. I made a couple changes from the receipe: baking frozen baguettes (from Costco to make smaller sandwiches, used olive oil with dried italian seasoning and fresh basil chiffonade in place of the pesto.
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