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Smoked Ham and Mozzarella Sandwich with Citrus Tapenade

Ingredients

  • Pesto:
  • 2 Tbsp. toasted coarsely chopped walnuts
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic
  • 3-1/2 oz. fresh basil leaves
  • Citrus Tapenade:
  • 1 cup pitted kalamata olives, drained
  • 2-1/2 Tbsp. rinsed drained capers
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 tsp. finely grated orange peel
  • 1/2 tsp. finely grated lemon peel
  • 1/4 tsp. finely grated lime peel
  • 2 Tbsp. fresh orange juice
  • 1-1/2 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh lime juice
  • 1 anchovy fillet
  • Sandwiches:
  • 8 slices (each 1/2-inch-thick) country-style white bread
  • 2 Tbsp. olive oil
  • 6 oz. thinly sliced smoked ham
  • 8 oz. fresh Mozzarella cheese, cut into four slices (each 1/4-inch thick)
  • 4 Tbsp. aged balsamic vinegar

Directions

  • 1. For Pesto, puree all ingredients except basil in food processor until paste-like in consistency, stopping occasionally to scrape down sides of bowl. Add half of basil leaves; process until combined. Add remaining basil; blend until coarse puree is formed. Remove; refrigerate until ready to use.
  • 2. For Tapenade, combine all ingredients in food processor. Process until well combined. Remove; refrigerate until ready to use.
  • 3. For Sandwiches, lightly brush both sides of bread with oil. Grill bread until golden brown on both sides. Transfer bread to clean cutting board; let stand until cool.
  • 4. Spread thin layer of Citrus Tapenade over one side of each of 4 slices of bread. Top with ham and cheese. Drizzle with Pesto and vinegar. Cover with second slice of bread. Cut in half to serve.
  • Nutritional information per serving: Calories 849; Total Fat 58g; Saturated Fat 15g;
  • Trans. Fat 0g; Cholesterol 80mg; Sodium 1711mg; Total Carbohydrate 52g; Dietary Fiber 4g;
  • Total Sugars 13g; Protein 27g

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