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Prosciutto and Mozzarella Sandwiches
| Recipe courtesy Gourmet Magazine |
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1 large plum tomato
3 tablespoons black olive paste
1/4 cup chopped fresh basil leaves
1 pound fresh mozzarella
4 cups trimmed arugula
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 store-bought focaccia
1/2 pound thinly sliced prosciutto
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, 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.
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