Remember this Italian sandwich the next
time you plan a picnic or other outing. Why? Well, not only is
it delicious, but this is a "marinated" sandwich which
is assembled, wrapped tightly and then chilled for at least an
hour or up to one day to allow the flavors to marry and permeate
throughout the sandwich. The taste is well worth the wait!
Prosciutto, Mozzarella and
Olive Focaccia Sandwiches
1 large plum tomato, seeded and chopped
fine
1 (2-ounce) can sliced black olives
1/4 cup chopped fresh basil leaves
1 pound fresh mozzarella, thinly sliced
4 cups trimmed arugula, coarsely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 loaf Parmesan Focaccia
1/2 pound thinly sliced prosciutto (or if unavailable, cooked
ham)
In a bowl stir together tomato, olives
and basil.
In a bowl toss the chopped arugula with
the oil, salt and pepper to taste.
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.
Chill sandwiches at least 1 hour and up
to 1 day before serving.
