Easy Prosciutto Tomato Sandwiches

By Tatyana's Everyday Food · 25 min

Ingredients

Instructions

1. Put the pistachios, garlic, parmesan, olive oil and basil into a food processor or blender.
2. Add the lemon zest and about 3 tablespoons of lemon juice, then season with salt and pepper.
3. Pulse for a few minutes until a smooth paste forms. Store any leftover pesto in an airtight container in the fridge for up to 1 week.
4. Slice the baguette or roll in half. Spread mayonnaise on each half or brush with olive oil.
5. Place the bread on a baking sheet and broil until golden brown and crispy. A toaster oven also works.
6. Spread a generous amount of pesto on both halves of the toasted bread, then add a few teaspoons of sun-dried tomato bruschetta on top of the pesto.
7. On one half, add a handful of baby arugula, then the mozzarella slices (or torn burrata). Season with salt and pepper if you like.
8. Slice the heirloom tomato not too thick and not too thin. Layer the slices over the cheese and season with salt and pepper.
9. Top with a generous amount of prosciutto, then the coppa and/or salami. Close with the second half of bread.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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GarlicCheeseLemonTomatoParmesan cheeseBreadMozzarella cheesePistachio