"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for MOZZARELLA, PROSCIUTTO, PESTO AND PLUM TOMATO SANDWICHES, by , is from Our Family's Favorite Recipes For Our Favorite Teacher, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Caleb Rocha
Added: Sunday, March 8, 2009


2 Large Baguettes
Walnut-Parsley Pesto, recipe follows
½ Pound Thinly Sliced Prosciutto
1 ½ Pounds Plum Tomatoes, thinly sliced
2 Pounds Fresh Mozzarella, sliced ¼ inch thick slices
Olive Oil, to taste
Kosher Salt and freshly ground black Pepper

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 the tomatoes. Wrap sandwiches tightly in parchment and slice in half.


¾ C Walnuts
½ C Grated Pecorino Romano
1 Clove Garlic
¾ C Extra-Virgin Olive Oil
1 C Packed Fresh Basil Leaves
½ C Packed Flat-Leaf Parsley Leaves
Salt and freshly ground Pepper

Place walnuts, cheese, garlic, and ½ cup olive oil in a blender and puree until smooth. Add basil and parsley. With the motor running, gradually add the remaining olive oil until pesto is thick and smooth. Season with salt and pepper to taste.




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