Salty prosciutto, savoury roasted vegetables, fresh mozzarella and a black bean tapenade is pressed between whole grain rye bread for a delicious lunch or dinner.
- 1 large red pepper, cut into 1-inch (2.5 cm) slices
- ½ sweet onion, quartered
- 2 medium zucchini, sliced lengthwise
- ¼ cup (60 mL) olive oil
- 1 tsp (5 mL) each salt and pepper
- ¼ lb (100 g) thinly sliced prosciutto
- 9 oz (250 g) fresh mozzarella, sliced*
- 8 slices whole grain rye bread
Black Bean Tapenade:
- ½ cup (125 mL) canned black beans, drained and rinsed
- ½ cup (125 mL) pitted kalamata olives, drained and rinsed
- ¼ cup (60 mL) parsley, roughly chopped
- 2 tbsp (30 mL) olive oil
- 1 clove garlic
- ½ tbsp (7 mL) lemon juice
- ½ tsp (2 mL) balsamic vinegar
In a food processor fitted with a metal blade add black beans, olives, parsley, olive oil, garlic, lemon juice and balsamic vinegar; pulse until finely chopped, but not puréed; set aside.
Preheat oven to 375ºF (190 ºC).
In a large bowl, add red peppers, onion, zucchini and olive oil; toss to combine. Spread vegetables on a foil-lined baking sheet, season with salt and pepper; roast for 15 minutes, or until tender.
Preheat countertop grill or panini press. To assemble, spread four slices of bread with 2 tbsp black bean tapenade. Top with 2 slices of prosciutto, roasted vegetables and 2 slices of mozzarella cheese. Grill sandwiches in panini press, one at a time, for 4 to 5 minutes, or until cheese is melted and bread is golden.
*Mozzarella (52% moisture*, 20% MF)
Keep extra Black Bean Tapenade in an airtight container in the refrigerator for up to 1 week.
To lower sodium content, use no salt added canned black beans
Keywords: black beans