Ingredients
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1
italian bread
(french, 7 to 8 inches long)
-
1 tbsp
olive oil
(2 teaspoons)
-
8
arugula leaves
(tender)
-
1
plum tomato
(ripe, cut into 14 inch strips)
-
1 tbsp
balsamic vinegar
-
salt
-
pepper
-
3 slices
mozzarella
(18 inch thick)
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4 whole
fresh basil leaves
(rinsed and patted dry)
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2
prosciutto
(thin slices 2 ounces, di parma)
-
4
salami
(thin slices 1 ounce genoa)
Preparation
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