| 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)
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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