Ingredients
- 1 bag uette cut in half crosswise and split, but not cut all the way through
- 4 ounce thinly sliced prosciutto
- 4 ounce fresh mozzarella cheese, sliced
- 1 ounce red bell pepper, roasted
- 4 ounce to 5 peppadew peppers, thinly sliced
- 1/4 ounce european cucumber, thinly sliced
- 1 bag uette cut in half crosswise and split, but not cut all the way through
- 4 ounce thinly sliced prosciutto
- 4 ounce fresh mozzarella cheese, sliced
- 1 ounce red bell pepper, roasted
- 4 ounce to 5 peppadew peppers, thinly sliced
- 1/4 ounce european cucumber, thinly sliced
- 1 cup pitted calamata olives
- 1 cup mayo
Preparation
Baking Directions:
Olive Mayo:To make olive mayonnaise, add 1 cup pitted calamata olives, 1 cup mayo and 3 tbsp water to food processor and puree until smooth.
Season with salt and pepper.
Roasted Red Pepper:Char pepper over open flame on stove or until skin is blackened.
Wrap in paper towel and let sit 10 minutes.
Remove charred skin and seeds from center.
Cut red flesh into fine strips and set aside.
Sandwich:Assemble sandwich by first evenly coating the inside of each ½ baguette with olive mayo.
Place lettuce leaves down centers of each sandwich.
Layer the bottom with thinly sliced cucumbers.
Layer in peppadews and roast pepper strips.
Add prosciutto and top with mozzarella cheese slices.
Dress with oil and vinegar and season with salt and pepper.