Print    
Midsummer Mozzarella Sandwiches
  • 1/2 cup Kalamata olives, pitted
  • 1 cup Italian parsley leaves, (well packed)
  • 1 cup basil leaves, (well packed)
  • 1/4 cup pine nuts
  • 1 small clove garlic, sliced
  • 1/4 cup extra-virgin olive oil
  • 12 slices pancetta, thinly sliced (about 8 oz.)
  • 1 loaf ciabatta or foccacia bread (about 1 lb.)
  • 2 small avocados (about 8 oz. each), thinly sliced
  • 2 medium heirloom tomatoes (about 5 oz. each), thinly sliced
  • 12 oz. Il Villaggio® Mozzarell cheese, sliced into 12 pieces
  •  
  •  
  1. Directions for Olive Pesto:
    In a food processor, process olives until finely chopped; transfer to a small bowl. In the processor add parsley, basil, pine nuts and garlic; process until finely chopped. Add oil and process until almost smooth. Add to olives and blend well.
  2. On a large rimmed baking sheet, broil pancetta 6" from heat for 6-8 minutes or until crisp.
  3. Directions for Sandwich:
    Cut bread into 4 sections, then slice each section in half horizontally. Spread 2 Tbsp. olive pesto onto each bottom half. Arrange avocados, tomatoes, pancetta and Mozzarella on top and spoon on any remaining olive pesto.