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Parmesan, Prosciutto and Arugula Sandwiches
Ingredients
- 1 bag (8 pieces) frozen rosemary and olive oil ciabatta rolls, thawed
- 2 tablespoons high-quality extra-virgin olive oil
- 8 ounces prosciutto, thinly sliced
- 1½ cups baby arugula
- 6 ounces shaved parmesan cheese
- 2 tablespoons truffle oil
Instructions
- Cut the ciabatta rolls in half. Brush the cut sides lightly with olive oil.
- Layer each roll with 1 slice of proscuitto, some arugula and cheese.
- Drizzle with truffle oil and top with the other half of the bread.
- Cut in half diagonally.
Notes
- Cook's note: For a picnic, leave the sandwiches whole and wrap in foil.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/