RECIPE: Mozzarella & Prosciutto Sandwich | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Mozzarella & Prosciutto Sandwich – THE NIBBLE Blog – Adventures In The World Of Fine Food
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RECIPE: Mozzarella & Prosciutto Sandwich

mozz-prosciutto-sandwich-WMMB-230
A great sandwich, any time. Photo courtesy
Wisconsin Milk Marketing Board. Find more
great cheese recipes at
EatWisconsinCheese.com.
  We think of this as a “summer sandwich” because of the bright colors; although there’s nothing particularly summery about it (no great-tasting tomatoes, for example).

It’s so flavorful, you’ll enjoy it year-round!

RECIPE: MOZZARELLA & PROSCIUTTO SANDWICH

Ingredients For 4 Sandwiches

  • 1 cup mixed red, yellow and green peppers, julienned
  • 1/4 cup prepared balsamic vinaigrette
  • 1 tablespoon fresh tarragon, chopped
  • 8 slices hearty bread (such as roasted garlic or rosemary), toasted
  • 4 ounces prosciutto, thinly sliced
  • 1/2 cup olive tapenade (store bought or made with this recipe)
  • 8 ounces mozzarella cheese, thinly sliced
  •  
    Preparation

    1. COMBINE peppers, vinaigrette and tarragon in small bowl; set aside.

    2. PLACE 4 slices toasted bread on clean surface. Top each slice with 1/4 of the prosciutto (1 ounce). Spread 2 tablespoons olive tapenade on top of prosciutto.

    3. DIVIDE mozzarella slices evenly over the tapenade. Top with the pepper mixture and cover with remaining toast slices.

     

    WHAT IS TAPENADE

    A Provençal specialty, tapenade (tah-pen-ODD) is a thick paste of olives, capers and seasonings. You can use black or green olives, or a combination. Here’s a classic recipe.

    It is typically used as an hors d’œuvre spread, on crackers or bread, or with crudités. It can be used in recipes as well; for example, to stuff fish fillets. We serve it as a condiment with grilled fish, atop or to the side.

    There are many variations to the recipe. For example, you can add a can of drained tuna for tuna tapenade (the recipe is below). You can purchase ready-made tapenade in better food stores; but it’s so easy to make: Just combine the ingredients in a food processor.

    RECIPE: TUNA TAPENADE

    You can substitute green olives for the black olives (some people use a half cup of each). If you don’t like anchovies, leave them out. If you don’t like anchovies and tuna, you can substitute artichoke hearts, cooked eggplant, mushrooms, red bell peppers or sundried tomatoes. This is an easy recipe to customize to your own preferences.

      tapenade-IST-230
    Tapenade on crackers or crostini is delicious with cocktails, wine and beer. Photo by Kelly Cline | IST.
     
    Ingredients

  • 1 cup pitted black olives*
  • 4 tablespoons capers
  • 1/2 lemon, zested and juiced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil (optional)†
  • 1 can tuna (5 to 6 ounces), drained
  • 1 can (2 ounces) anchovies, drained
  • Salt and freshly ground black pepper to taste
  •  
    Preparation

    1. COMBINE all ingredients in a blender or food processor. Pulse until desired consistency is reached.

     
    *Canned olives are famously bland. If you like a stronger olive flavor, buy better-quality olives in the jar or from the olive bar at some supermarkets and specialty food stores—although you may need an olive pitter to remove the pits.

    †We find that the oil in the drained tuna and anchovies is often sufficient. Process the mixture without the added olive oil; then decide if you need it. The added olive oil will give the tapenade a thinner consistency. If you’d like it thinner still, add more olive oil, bit by bit.

      




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