Italian Open-Faced Sandwich

Many years ago I copied down this recipe from a cooking show on TV. I believe it was a PBS show since this was pre-Food Network. It's certainly not a difficult or gourmet dish, but oh so good. The flavors meld so well. What made it even better this time was the homemade baguette I baked today knowing this sandwich was on the menu. I know I always say this, but it was easy, easy, easy! I promise!


Italian Open-Faced Sandwich

1 baguette, sliced in half lengthwise
2/3 cup shredded mozzarella
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 - 1/2 teaspoon dried oregano
1/4 cup minced red onion
1/4 cup chopped black olives
thinly sliced tomatoes
thinly sliced ham (preferably Black Forest ham, though prosciutto works really well here, too)

Mix the mozzarella, olive oil, vinegar, oregano, onion and black olives. Mound the mixture on the cut side of the baguette halves. Bake at 425 F. oven for 8 - 10 minutes.

Remove from oven and layer sliced tomatoes and ham over baked sandwich and serve.