This recipe is also featured in Tuscany Tonight’s Summer Picnic Quick Menu. Click here to view entire menu.
1 large ciabatta loaf of bread, about 12 -14? long
3/4 pounds of thinly sliced hams like prosciutto or smoked ham
2 cups washed and dried arugula
1/2 pound thinly sliced or shaved asiago cheese or pecorino toscano cheese
3 tablespoons olive oil
Salt and pepper
1 1/2 tablespoons balsamic vinegar
1/2 cup of store bought tomato jam or onion jam (or see below recipe)
Slice ciabatta loaf in half, lengthwise to make one big sandwich. On one side brush olive oil and balsamic vinegar. Spread the tomato jam on the other side of the loaf. Evenly layer ham slices on top of jammed side, followed by the shaved asiago cheese and topped with arugula.
Close up the loaf and cut the sandwhich into 2 ? 2 1/2? thick slices.
Tightly wrap the loaf until ready to serve the sandwiches.
1 pound washed cherry tomatoes
1/4 cup sugar
1/4 cup chopped red onion
1/4 cup chopped basil
In a small saucepan on med-low heat combine tomatoes, onion and sugar. Stir until the sugar is dissolved and the tomatoes begin to pop open.
Turn heat to low and stir occasionally until the jam thickens.
Remove from heat and store in a non-reactive container such as a glass jar.
Can be refrigerated until ready to use.