Luca Trabocchi’s Ultimate Sandwich

Ingredients

• 1 baguette, or ciabatta, or other rustic bread roll, cut in half
• 2 tablespoons extra virgin olive oil
• 4 ounces Prosciutto di Parma, very thinly sliced
• 1 large heirloom tomato, cut across the equator in ¼” thick slices
• 1 cup baby arugula or baby spinach, washed and dried in a salad spinner
• 6 black olives such as Kalamata, pitted and cut in half lengthwise
• ½ pound smoked Scamorza cheese, thinly sliced
• Kosher salt

Instructions

1. 1
   Preheat the oven to 400°.
2. 2
   Drizzle olive oil on both slices of the bread and transfer to a baking sheet. Toast for 10 to 15 minutes in the oven, turning once, until golden and crisp but still soft inside.
3. 3
   In a small bowl, season the arugula lightly with salt, and then drizzle with extra virgin olive oil just to coat.
4. 4
   Top the bottom half of the bread with the prosciutto slices, the sliced tomato, the arugula or spinach, the black olives and then the sliced scamorza.
5. 5
   Turn on the broiler. Broil the sandwiches for about 2 minutes, shifting the pan occasionally, until the cheese is bubbling.
6. 6
   Top with the other half of bread.
7. 7
   Cut the bread in half to create two sandwiches.