Parmesan, Prosciutto and Arugula Sandwiches July 3, 2014 by Jill Foucre Leave a Comment Parmesan, Prosciutto and Arugula Sandwiches 2014-07-03 11:00:05 Serves 8 Print 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. By Deborah Pankey, Daily Herald food editor, inspired by Cat Cora Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/