1
focaccia bread, large
1 cup Roasted Red Bell Pepper Tapenade
3 green onions, washed, chopped
1 tbsp capers, rinsed and drained
1 tbsp fresh oregano, chopped
⅓ cup olive oil
¼ cup sherry wine vinegar
salt and freshly ground black pepper , to taste
4
ripe tomatoes, large, cut into ¼-inch thick slices
1 lb fresh mozzarella cheese, cut into 24 thin slices
24
whole basil leaves, large
12 oz prosciutto, thinly sliced
1/2 cup Parmesan cheese, grated
basil sprigs , for garnish
Cut the focaccia in half horizontally and then into 6 equal squares.
Remove the top 6 squares, leaving the focaccia in its original shape.
Brush the inner sides of the top 6 squares with the tapenade.
In a medium bowl whisk together the green onions, capers, oregano, olive oil, sherry wine vinegar, salt and pepper to taste. Drizzle the mix evenly over the bottom squares.
Alternately layer the tomato slices, mozzarella, basil leaves and prosciutto, overlapping them on top of the bottom squares of focaccia.
Top with the Parmesan cheese.
Replace the top squares of the focaccia and, following the cut marks on the top pieces as a guide, cut through the filling of the sandwiches.
Separate into 6 individual servings, slice each on the diagonal and garnish each with a sprig of fresh basil. Serve immediately.
Sugar: 5g
:
Calcium: 551mg
Calories: 812kcal
Carbohydrates: 42g
Cholesterol: 103mg
Fat: 57g
Fiber: 4g
Iron: 2mg
Potassium: 547mg
Protein: 34g
Saturated Fat: 21g
Sodium: 1734mg
Vitamin A: 1915IU
Vitamin C: 29mg
