Smoked Ham and Mozzarella Sandwich with Citrus Tapenade
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
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
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
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;