Recetas
Recetas altas en proteínas
Mozzarella and Prosciutto Sandwiches with Tapenade

Mozzarella and Prosciutto Sandwiches with Tapenade

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

These sophisticated mozzarella and prosciutto sandwiches with tapenade offer a delicious taste of the Mediterranean, perfect for a high-protein lunch or a refined picnic spread. The star of the dish is a homemade tapenade, which balances the salty punch of Niçoise olives and anchovies with a bright, citrusy lift from lemon and orange zest. Using a narrow ficelle or baguette ensures a crisp crust that holds the generous savoury fillings perfectly in place.

Fresh mozzarella provides a creamy contrast to the thinly sliced prosciutto, making this a satisfying choice for those seeking a nutritious yet indulgent meal. While the assembly is quick, the tapenade can be prepared in advance, making these sandwiches an effortless option for busy weekdays. Serve with a crisp green salad for a complete, café-style experience at home.

Ingredients for Mozzarella and Prosciutto Sandwiches with Tapenade

1 1/2 teaspoons chopped anchovy fillet
1 teaspoon capers (preferably salt-packed), rinsed, chopped
1 diente de ajo, picado
1 cucharadita de cáscara de limón finamente rallada
1/2 cucharaditas de cáscara de naranja finamente rallada
300ml Niçoise olives, pitted, divided
60ml extra-virgin olive oil plus additional for brushing and drizzling
1 tablespoon (packed) chopped fresh basil plus 24 whole leaves for garnish
24 basil leaves
2 cucharaditas de jugo de limón fresco
6 6-inch-long pieces ficelle or narrow baguette, split horizontally in half
6 rebanadas finas de jamón serrano
60g balls fresh mozzarella cheese, drained, cut into 1/3-inch-thick slices

How to make Mozzarella and Prosciutto Sandwiches with Tapenade

Combine first 5 ingredients in mortar; mash with pestle to paste. Add 240ml olives and mash to coarse paste. Chop remaining 60ml olives and stir into mixture. Mix in 1/4 cup olive oil, chopped basil, and lemon juice. Season tapenade with pepper. (Can be made 2 weeks ahead. Cover and refrigerate.)

Brush cut sides of ficelle with additional olive oil. Place 1 prosciutto slice on bottom half of each ficelle, then top with mozzarella slices, dividing equally. Spoon tapenade over each. Sprinkle with pepper; drizzle lightly with olive oil. Garnish with basil leaves. Cover with top halves of ficelle.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.