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Ingredients
- 1 lrg Plum tomato
- 3 Tbsp. Black olive paste
- 1/4 c. Minced fresh basil leaves
- 1 lb Fresh mozzarella
- 4 c. Trimmed arugula
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 1 x Parmesan Focaccia
- 1/2 lb 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 mix. Top olive mix 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. Refrigeratesandwiches at least 1 hour and up to 1 day.
- Makes 6 sandwiches.
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