Mozzarella And Prosciutto Sandwiches With Tapenade

• 1 1/2 teaspoons chopped anchovy fillet
• 1 teaspoon capers (preferably salt-packed), rinsed, chopped
• 1 garlic clove, minced
• 1 teaspoon finely grated lemon peel
• 1/2 teaspoon finely grated orange peel
• 1 1/4 cups Nicoise olives, pitted, divided
• 1/4 cup 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 teaspoons fresh lemon juice
• 6 6-inch-long pieces ficelle or narrow baguette, split horizontally in half
• 6 thin prosciutto slices
• 2 8-ounce balls fresh mozzarella cheese, drained, cut into 1/3-inch-thick slices

1. Combine first 5 ingredients in mortar; mash with pestle to paste. Add 1 cup olives and mash to coarse paste. Chop remaining 1/4 cup 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.)
2. 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.

anchovy fillet, capers, garlic, lemon peel, niueoise olives, extravirgin olive oil plus additional for brushing and drizzling, fresh basil, basil, lemon juice, mozzarella cheese

Taken from www.epicurious.com/recipes/food/views/mozzarella-and-prosciutto-sandwiches-with-tapenade-234141 (may not work)