- 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
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- 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.
- On a large rimmed baking sheet, broil pancetta 6" from heat for 6-8 minutes or until crisp.
- 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.
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