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Italian Sandwich
  • Prep
    20 min
  • Total
    22 min
  • Serving
    4 sandwiches

Italian Sandwich


  • 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
  • Olive oil
  • 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
  • Handful of arugula 
  • Balsamic vinegar, to taste


  1. In a bowl, combine the tapenade with the lemon zest and anchovies. Set aside.
  2. Preheat the barbecue grill.
  3. 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.
  4. Place 4 slices of bread on a work surface, toasted side down. Spread some tapenade on each slice of bread.
  5. Drain the Saputo Mozzarella Fresca and cut into 0.5 cm (1/4 in) slices.
  6. Arrange the cheese slices over the bread and dab with pesto. Top with deli meat, prosciutto and arugula.
  7. Drizzle the untoasted side of the remaining 4 slices of bread with a little vinegar and place on top of the meat and arugula to create sandwiches.
  8. Cut in half before serving.

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