Mozzarella and Prosciutto Sandwich with Walnut Tapenade

Ingredients

• 6 6-in-long pieces of baguette, split horizontally in half
• 6 thin prosciutto slices
• 2 8-ounce balls fresh mozzarella cheese, drained, cut into 1/3-inch-thick slices
• ½ jar O&CO. Black Olive & Walnut Tapenade
• O&CO. grassy olive oil
• Black Pepper
• Fresh basil leaves

Directions

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