Prosciutto, mozzarella, and olive sandwiches on parmesan foc

1 Servings

Ingredients

Quantity Ingredient
1 large Plum tomato
3 tablespoons Black olive paste
¼ cup Chopped fresh basil leaves
1 pounds Fresh mozzarella
4 cups Trimmed arugula
2 tablespoons Extra-virgin olive oil
1 Parmesan Focaccia
½ pounds Thinly sliced prosciutto

Directions

Seed tomato and chop fine. In a bowl stir together tomato, olive paste, and basil. Cut mozzarella into thin slices. Coarsely chop arugula and in a bowl toss with oil and salt and pepper to taste.

Halve 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. Chill sandwiches at least 1 hour and up to 1 day.

Makes 6 sandwiches.

Gourmet July 1997

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998

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