Mozzarella, Prosciutto, Pesto and Plum Tomato Sandwiches

1. 1

   Slice baguettes in half and then lengthwise but don't cut all the way through.

2. 2

   Slather the bottom half of the baguettes with pesto.

3. 3

   Top with prosciutto, tomatoes and mozzarella.

4. 4

   Drizzle with olive oil and season with salt and pepper.

5. 5

   Placing the mozzarella on top will keep the top of bread from getting soggy from tomatoes.

6. 6

   Wrap sandwiches tightly in parchment and slice in half.

7. 7

   Pack away.

8. 8

   3/4 cup walnuts

9. 9

   1/2 cup grated Pecorino Romano

10. 10

    1 clove garlic

11. 11

    3/4 cup extra-virgin olive oil

12. 12

    1 cup packed fresh basil leaves

13. 13

    1/2 cup packed flat-leaf parsley leaves

14. 14

    Salt and freshly ground pepper

15. 15

    Place walnuts, cheese, garlic, and 1/2 cup olive oil in a blender and puree until smooth.

16. 16

    Add basil and parsley, and then with the motor running, gradually add the remaining olive oil until pesto is thick and smooth.

17. 17

    Season with salt and pepper, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.