Mozzarella, Prosciutto and Tapenade Sandwiches

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Mozzarella, Prosciutto and Tapenade Sandwiches


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



  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.