Mozzarella, Prosciutto, Pesto and Plum Tomato Sandwiches

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Picture of Mozzarella, Prosciutto, Pesto and Plum Tomato Sandwiches Recipe Photo: Mozzarella, Prosciutto, Pesto and Plum Tomato Sandwiches Recipe
Rated 5 stars out of 5
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  • Read 13 Reviews
Total Time:
15 min
Prep
15 min
Yield:
4 servings
Level:
Easy
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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

1 clove garlic

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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Newest Ratings and Reviews

Read all 13 reviews

  • on May 24, 2010

    Flag

    In the episode when this aired, Dave squeezed two halved lemons into the blender. The recipe online is missing this.

    people found this review Helpful.
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  • 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!!

    people found this review Helpful.
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  • 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.

    people found this review Helpful.
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