Ingredients:
1. 1 large plum tomato, seeded and chopped fine
2. 1 (2-ounce) can sliced black olives
3. 1/4 cup chopped fresh basil leaves
4. 1 pound fresh mozzarella, thinly sliced
5. 4 cups trimmed arugula, coarsely chopped
6. 2 tablespoons extra-virgin olive oil
7. Salt and freshly ground pepper
8. 1 loaf Parmesan Focaccia
9. 1/2 pound thinly sliced prosciutto (or if unavailable, cooked ham)
Method:
1. In a bowl stir together tomato, olives and basil.
2. In a bowl toss the chopped arugula with the oil, salt and pepper to
taste.
3. Halve the focaccia horizontally and spread bottom half with olive
mixture. Top olive mixture with mozzarella, prosciutto, arugula, and
remaining focaccia half. Press focaccia gently and cut lengthwise in half
and crosswise into thirds to make 6 sandwiches. Cut sandwiches
diagonally in half and wrap tightly in plastic wrap.
4. Chill sandwiches at least 1 hour and up to 1 day before serving.
Makes 6 sandwiches.
1. 1 large plum tomato, seeded and chopped fine
2. 1 (2-ounce) can sliced black olives
3. 1/4 cup chopped fresh basil leaves
4. 1 pound fresh mozzarella, thinly sliced
5. 4 cups trimmed arugula, coarsely chopped
6. 2 tablespoons extra-virgin olive oil
7. Salt and freshly ground pepper
8. 1 loaf Parmesan Focaccia
9. 1/2 pound thinly sliced prosciutto (or if unavailable, cooked ham)
Method:
1. In a bowl stir together tomato, olives and basil.
2. In a bowl toss the chopped arugula with the oil, salt and pepper to
taste.
3. Halve the focaccia horizontally and spread bottom half with olive
mixture. Top olive mixture with mozzarella, prosciutto, arugula, and
remaining focaccia half. Press focaccia gently and cut lengthwise in half
and crosswise into thirds to make 6 sandwiches. Cut sandwiches
diagonally in half and wrap tightly in plastic wrap.
4. Chill sandwiches at least 1 hour and up to 1 day before serving.
Makes 6 sandwiches.
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