June 5, 2013

EAT: caprese and proscuitto sandwiches

What can be better than taking one of your favorite salads and stuffing it into a sandwich?  Why, adding in some dry-cured ham of course!  
I love a great caprese salad.  It's not your traditional salad that usually has a plethora of leafy greens, but  is instead made with just a few fresh ingredients.  This is a great sandwich version that's hearty and filling with the addition of french bread and proscuitto.  

I made these for a picnic recently and it was so quick and easy to assemble.  If you're strapped for time, buy a jar of pre-made basil pesto and you'll save even more time.  Wrap them up in wax paper and twine to keep them snuggled up until ready for consumption!

  • French bread
  • Fresh basil
  • Tomatoes (heirloom tomatoes work great), sliced
  • Fresh mozzarella, sliced
  • Proscuitto
  • Basil Pesto Mayonnaise: 
    • 1/4 cup mayonnaise
    • 2 ounces fresh basil
    • 1/3 cup lightly toasted pine nuts
    • 1 tablespoon minced garlic
    • 1/2 teaspoon salt
    • 1/4 teaspoon fresh ground pepper
    • 1/4 cup extra virgin olive oil
    • 1/4 cup fresh parmesan 


For the pesto mayo - combine the basil, pine nuts, garlic, salt and pepper into a food processor or blender and puree.  With the machine running, add the oil and process until the mixture is smooth.  Then, add the parmesan and blend for and additional 15 seconds.  Transfer to a bowl and stir in the mayo, blending well.  Refrigerate until ready to use. 

Slice the french bread in half lengthwise, then spread the pesto mayo along one side.  Layer on the proscuitto, tomatoes, mozzarella and basil leaves.  EASY. PEASY.

Happy Eating!

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