Mozzarella, Prosciutto and Tapenade Sandwiches

Ingredients:

Makes 6 servings.

• 1 and 1/2 teaspoons chopped anchovy fillet
• 1 teaspoon salt-packed capers, rinsed, chopped
• 1 garlic clove, minced
• 1 teaspoon finely grated lemon peel
• 1/2 teaspoon finely grated orange peel
• 1 and 1/4 cups Nicoise olives, pitted, divided
• 1/4 cup extra-virgin olive oil plus additional for brushing and drizzling
• 1 tablespoon (packed) chopped fresh basil plus 24 whole leaves for garnish
• 2 teaspoons fresh lemon juice
• Six 6-inch-long pieces ficelle or narrow baguette, split horizontally in half
• 6 thin prosciutto slices
• Two 8-ounce balls fresh mozzarella cheese, drained, cut into 1/3-inch-thick slices

 

Directions:

1. Combine first 5 ingredients in mortar; mash with pestle to paste.
2. Add 1 cup olives and mash to coarse paste.
3. Chop remaining 1/4 cup olives and stir into mixture.
4. Mix in 1/4 cup olive oil, chopped basil, and lemon juice.
5. Season tapenade with pepper.
6. Brush cut sides of ficelle with additional olive oil.
7. Place 1 prosciutto slice on bottom half of each ficelle, then top with mozzarella slices, dividing equally.
8. Spoon tapenade over each.
9. Sprinkle with pepper; drizzle lightly with olive oil.
10. Garnish with basil leaves.
11. Cover with top halves of ficelle. Makes 6 servings.