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Smoked Mozzarella Sandwich With Lemon Olives (dairy)

Contributed by Eileen Goltz

Zest from 1 lemon, finely grated
12 green olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
1 baguette (16-20 inches), or 4 crusty rolls, sliced in half
6 ounces smoked mozzarella, cut into 1.4-inch-thick slices

Instructions:

In a small bowl combine the zest, olives. Spread a little of the olive mixture on the bottom half of the baguette or each roll. Top with the cheese and finish with the remaining bread. If using a baguette, slice the sandwich into 4 equal portions. 

>Notes: Green olives mixed with lemon zest are used in this sandwich to complement the creamy, smoky cheese.