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4 mL (3 tbsp) green olive tapenade
Lemon zest (from 2 lemons), finely grated
2 anchovies, drained and minced
8 slices of country bread, 1 cm (1/2 in) thick
400 g (2 packages)
Saputo Mozzarella Fresca 115 g (1/4 lb) deli meat of your choice
115 g (1/4 lb) prosciutto, thinly sliced
45 mL (3 tbsp) basil pesto
Balsamic vinegar, to taste
In a bowl, combine the tapenade with the lemon zest and anchovies. Set aside.
Preheat the barbecue grill.
Brush one side of each slice of bread with olive oil and place oiled side down on the grill to toast that side only. Remove from grill and cool.
Place 4 slices of bread on a work surface, toasted side down. Spread some tapenade on each slice of bread.
Drain the Saputo Mozzarella Fresca and cut into 0.5 cm (1/4 in) slices.
Arrange the cheese slices over the bread and dab with pesto. Top with deli meat and prosciutto.
Drizzle the untoasted side of the remaining 4 slices of bread with a little vinegar and place on top of the meat to create sandwiches.
Cut in half before serving.