| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 large baguettes
- Walnut-Parsley Pesto, recipe follows
- 1/2 pound thinly sliced prosciutto
- 1 1/2 pounds plum tomatoes, thinly sliced
- 2 pounds fresh mozzarella, sliced 1/4-inch thick
- Olive oil, to taste
- Kosher salt and freshly ground black pepper
- 3/4 cup walnuts
- 1/2 cup grated Pecorino Romano
- 1 clove garlic
- 3/4 cup extra-virgin olive oil
- 1 cup packed fresh basil leaves
- 1/2 cup packed flat-leaf parsley leaves
- Salt and freshly ground pepper
- Salt and freshly ground pepper
Instructions
- Slice baguettes in half and then lengthwise but don’t cut all the way through.
- Slather the bottom half of the baguettes with pesto. Top with prosciutto, tomatoes and mozzarella. Drizzle with olive oil and season with salt and pepper. Placing the mozzarella on top will keep the top of bread from getting soggy from tomatoes.
- Wrap sandwiches tightly in parchment and slice in half. Pack away.
- Place walnuts, cheese, garlic, and 1/2 cup olive oil in a blender and puree until smooth. Add basil and parsley, and then with the motor running, gradually add the remaining olive oil until pesto is thick and smooth. Season with salt and pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2011 |
| Total Fat | 130 g |
| Saturated Fat | 44 g |
| Carbohydrates | 118 g |
| Dietary Fiber | 10 g |
| Sugar | 16 g |
| Protein | 98 g |
| Cholesterol | 236 mg |
| Sodium | 4331 mg |
Reviews
In the episode when this aired, Dave squeezed two halved lemons into the blender. The recipe online is missing this.
I love this combination! Although I’ve simplified the name to just “my favorite sandwich.” 😀 I make this for picnics, casual lunches, camping, having friends over…everyone raves about it & asks for the recipe! Pesto recipe is delicious but I usually cheat & just use a good store pesto & it’s just as yummy! I’ve been making this recipe for a few years now & just remembered to post a review! Delicious!!
I made these sandwiches 6 hours ahead of time and wrapped them in plastic wrap, refrigerated and then kept in a cooler and they were perfect for our picnic. I made a couple changes from the receipe: baking frozen baguettes (from Costco) to make smaller sandwiches, used olive oil with dried italian seasoning and fresh basil chiffonade in place of the pesto.
This was an amazing sandwich! We didn’t have prosciutto, so I added thin turkey slices in place of this, and then we added turkey bacon.:O) It was amazing! I also added parmesan cheese in the pesto…again all we had and it still turned out great!
Simply OUTSTANDING!
These sandwiches were great for a picnic. The baguette worked great since it is so crispy that it wont get soggy. I used turkey instead of prosciutto since it was in my fridge, but it worked great. This was my first time making pesto, and my boyfriend loved it! I will be making again!
I’m not a big sandwich person but this was perfect and great for a picnic. Olive oil w/ dried oregano makes a good sub for the pesto too.
I am usually not a big fan of sandwiches. This recipe though could reconcile me with the concept. The pesto is excellent and I have used it succesfully for other recipes. I highly recommend it.
A wonderful combination of fresh flavors with the pesto and garden fresh tomatoes. A very tasty old world treat!
Excellent