Recipe courtesy of Dave Lieberman

Mozzarella, Prosciutto, Pesto and Plum Tomato Sandwiches

Name: Mozzarella, Prosciutto, Pesto and Plum Tomato Sandwiches
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: american
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; 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; Salt and freshly ground pepper

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 servings

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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

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

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:

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.