Parmesan, Prosciutto and Arugula Sandwiches

Parmesan, Prosciutto and Arugula Sandwiches
Serves 8
  1. 1 bag (8 pieces) frozen rosemary and olive oil ciabatta rolls, thawed
  2. 2 tablespoons high-quality extra-virgin olive oil
  3. 8 ounces prosciutto, thinly sliced
  4. 1½ cups baby arugula
  5. 6 ounces shaved parmesan cheese
  6. 2 tablespoons truffle oil
  1. Cut the ciabatta rolls in half. Brush the cut sides lightly with olive oil.
  2. Layer each roll with 1 slice of proscuitto, some arugula and cheese.
  3. Drizzle with truffle oil and top with the other half of the bread.
  4. Cut in half diagonally.
  1. Cook's note: For a picnic, leave the sandwiches whole and wrap in foil.
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