Prosciutto, Mozzarella and Olive Focaccia Sandwiches
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!
1 large plum tomato, seeded and chopped fine
1/4 cup sliced kalamata or 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 focaccia, Parmesan or other desired flavor
1/2 pound thinly sliced prosciutto (or use 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.
Makes 6 sandwiches.