
Prep Time | 20 Minutes |
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Fantastic Open Sandwiches
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Ingredients
- 2 thick lengthwise slices Italian bread
- 3 Tbsp. Bertolli® Extra Virgin Olive Oil
- 3 to 4 Tbsp. prepared Tapenade*
- 8 slices prosciutto or imported boiled ham
- 1 large tomato, thinly sliced
- Very thin slices red onion
Directions
- Brush both sides of bread with Olive Oil, then lightly toast. Evenly spread Tapenade on each bread slice, then top with prosciutto and tomato. Garnish with red onion. *TAPENADE: In food processor or blender, process 1 cup pitted kalamata and /or oil-cured olives, 1 clove garlic, 1 teaspoon capers, rinsed and drained, 1/4 teaspoon EACH chopped fresh thyme and rosemary leaves and 1/8 teaspoon sugar. While processing, through feed tube, drizzle in 2 tablespoons Bertolli® Extra Virgin Olive Oil until paste forms. Spoon into bowl; cover and chill. Makes about 3/4 cup.