To make perfectly round sandwiches, cut each of the layers separately with the same biscuit cutter. Ask your butcher to slice the prosciutto more thickly than usual so it can be cut easily without tearing; you will need 1 round for each sandwich.

　　

Ingredients

makes 2 dozen

　　6 tablespoons (3/4 stick) unsalted butter, room temperature

　　3/4 cup fresh basil, packed (about 2 ounces), rinsed well, and dried

　　1/2 garlic clove

　　3 tablespoons finely grated Parmesan cheese

　　1 tablespoon pine nuts

　　8 ounces sliced prosciutto

　　1 pound fresh mozzarella cheese

　　2 loaves rustic bread (about 2 pounds), cut into 48 1/4-inch slices

　　

Step 1

Make the pesto butter: Combine the butter, basil, garlic, Parmesan, and pine nuts in the bowl of a food processor fitted with the metal blade; process until blended. Set aside. Lay the prosciutto slices flat on a piece of plastic wrap, and cover with another piece. Place in freezer 10 minutes.

　　

Step 2

Remove the prosciutto from the freezer; use a 2 1/4-inch round cutter to cut into rounds. Slice the mozzarella 1/8 inch thick, and cut into rounds. Cut the bread using the same cutter, being sure to remove all the crust.

　　

Step 3

Spread a thin layer of pesto butter on 2 bread rounds. Layer 1 round with a round each of mozzarella and prosciutto; top with the other bread round. Repeat with the remaining ingredients. Cover with damp paper towels until ready to serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.