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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

MOZZARELLA, PROSCIUTTO, PESTO AND PLUM TOMATO SANDWICHES Recipe

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This recipe for MOZZARELLA, PROSCIUTTO, PESTO AND PLUM TOMATO SANDWICHES is from Our Family's Favorite Recipes For Our Favorite Teacher, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
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 the tomatoes. Wrap sandwiches tightly in parchment and slice in half.

WALNUT-PARSLEY PESTO

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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