Mozzarella and Prosciutto Sandwiches with Tapenade

Name: Mozzarella and Prosciutto Sandwiches with Tapenade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons chopped anchovy fillet; 36 inches long pieces ficelle or narrow baguette, split horizontally in half; 1 Tbsp (packed) chopped fresh basil plus 24 whole leaves for garnish; 1 teaspoon capers (preferably salt-packed), rinsed, chopped; 454 grams fresh mozzarella cheese, drained, cut into 1/3-inch-thick slices; 1 garlic clove, minced; 2 teaspoons fresh lemon juice; 1 teaspoon finely grated lemon peel; 59 milliliters extra-virgin olive oil plus additional for brushing and drizzling; 296 milliliters Niçoise olives, pitted, divided; 1 teaspoons finely grated orange peel; 6 slices thin prosciutto slices

Mozzarellan and Prosciutto Sandwiches with Tapenade might be a good recipe to expand your main course recipe box. This pescatarian recipe serves 6. One serving contains 424 calories, 20g of protein, and 34g of fat. If you have capers, olive oil plus additional, orange peel, and a few other ingredients on hand, you can make it. To use up the baguette you could follow this main course with the Baguette and Butter Pudding as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.