Mozzarella and Prosciutto Sandwiches with Tapenade

Ingredients

• 1.5 teaspoons anchovy fillet chopped
• 36 inch narrow baguette split
• 1 tablespoon basil plus 24 leaves fresh whole packed chopped for garnish ()
• 1 teaspoon capers rinsed chopped (preferably salt-packed)
• 16 ounce mozzarella cheese fresh drained cut into 1/3-inch-thick slices
• 1  garlic clove minced
• 2 teaspoons juice of lemon fresh
• 1 teaspoon lemon zest finely grated
• 0.3 cup olive oil plus additional extra-virgin for brushing and drizzling
• 1.3 cups niçoise olives divided pitted
• 0.5 teaspoon orange peel finely grated
• 6 slices pancetta thin

Equipment

• mortar and pestle

Directions

1. Combine first 5 ingredients in mortar; mash with pestle to paste.
2. Add 1 cup olives and mash to coarse paste. Chop remaining 1/4 cup olives and stir into mixture.
3. 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.)
4. Brush cut sides of ficelle with additional olive oil.
5. Place 1 prosciutto slice on bottom half of each ficelle, then top with mozzarella slices, dividing equally. Spoon tapenade over each.
6. Sprinkle with pepper; drizzle lightly with olive oil.
7. Garnish with basil leaves. Cover with top halves of ficelle.