Time: 1 hour 45 minutes
Complexity: easily
Servings: 4 - 6

These richly filled Italian-style sandwiches are perfect for a holiday table. They're so impressive, bursting with the exquisite flavors of crispy baguette, baked and fresh tomatoes, tender mozzarella, spicy prosciutto, and fragrant, succulent greens. First, prepare the baked tomato tapenade with olives, capers, and garlic. It can be made ahead of time and refrigerated. Preparing the remaining ingredients takes just minutes. Serve immediately to enjoy the amazing combination of crunch and succulence.

Ingredients:

• 10 heirloom tomatoes (about 1.2 kg)
• 8 sprigs of thyme
• 6 tbsp. l. olive oil
• 1/4 cup pitted olives
• 1 anchovy fillet
• 1 clove of garlic
• 1 tbsp capers
• 1 tbsp red wine vinegar
• 60 g thin slices of prosciutto
• 1 baguette
• 1 ball (340 g) fresh mozzarella, halved and thinly sliced
• Small arugula and fresh basil, for topping

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

baguette, salad tomatoes, olive, capers, prosciutto, Anchovies, mozzarella cheese, tapenade (olive paste), basil, thyme

We recommend

Preparation:

Step 1
• Make a baked tomato tapenade. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Halve 4 tomatoes and sprinkle with 1 teaspoon of salt and a little pepper. Place the tomatoes cut-side down on the baking sheet, placing a sprig of thyme under each half.
Step 2
• Drizzle with 2 tablespoons olive oil and bake until the skins begin to deflate, about 15 minutes.
Step 3
• Remove from the oven; set aside to cool slightly, then peel the tomatoes. Return them to the oven and continue roasting until slightly dry, about 1 hour. Discard the thyme and set the tomatoes aside to cool. Leave the oven running.
Step 4
• In a food processor, puree the roasted tomatoes, olives, anchovies, garlic, capers, vinegar, 3 tablespoons olive oil, and 2 tablespoons water until smooth. Season with salt to taste. The tapenade can be made up to 1 day in advance; transfer to a bowl, cover, and refrigerate.
Step 5
• Heat a large nonstick skillet over medium heat and add the remaining 1 tablespoon olive oil. Working in batches, add the prosciutto slices in a single layer and cook, turning once, until golden brown and crisp, about 5 minutes. Transfer to paper towels to drain.
Step 6
• Slice the baguette in half crosswise, then cut each half in half horizontally to create 4 long pieces. Place the slices cut-side up on a baking sheet and toast in the oven until golden brown around the edges, about 5 minutes. Slice the remaining tomatoes.
Step 7
• Spread the baked tomato tapenade on baguette slices. Top with mozzarella and sliced ​​tomatoes. Season with salt and pepper, then top with prosciutto slices and some arugula and basil.

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