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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

1 Plum tomato
3 T Black olive paste
1/4 c Chopped fresh basil leaves
1 lb Fresh mozzarella
4 c Trimmed arugula
2 T Extra-virgin olive oil
1 Parmesan Focaccia
1/2 lb Thinly sliced prosciutto

INSTRUCTIONS

1998    
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  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.  Makes 6 sandwiches.  Gourmet July 1997  Posted
to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1636
Calories From Fat: 817
Total Fat: 91.8g
Cholesterol: 449.1mg
Sodium: 8935.1mg
Potassium: 2011.5mg
Carbohydrates: 21.8g
Fiber: 6.8g
Sugar: 5.4g
Protein: 177.2g


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