My Hero

Name: My Hero
Ingredients: 1 French rolls or 1 italian roll, 7 to 8 inches long; 1 tablespoon extra virgin olive oil, plus; 2 teaspoons extra virgin olive oil; 16 arugula leaves; 1 ripe plum tomato; 1 tablespoon balsamic vinegar; salt & freshly ground black pepper, to taste; 4 ounces sliced mozzarella cheese (3 slices, about 1/8 inch thick); 4 whole fresh basil leaves, rinsed and patted dry; 2 ounces prosciutto di Parma, 2 thin slices; 1 ounce genoa salami, 4 thin slices

11 ingredients

12 steps

Ingredients

1 French rolls or 1 italian roll, 7 to 8 inches long
1 tablespoon extra virgin olive oil, plus
2 teaspoons extra virgin olive oil
16 arugula leaves
1 ripe plum tomato
1 tablespoon balsamic vinegar
salt & freshly ground black pepper, to taste
4 ounces sliced mozzarella cheese (3 slices, about 1/8 inch thick)
4 whole fresh basil leaves, rinsed and patted dry
2 ounces prosciutto di Parma, 2 thin slices
1 ounce genoa salami, 4 thin slices

Directions

1

Slice the bread horizontally and scoop out some of the center.
2

Brush each cut side of bread with 1 teaspoon of the olive oil.
3

Remove and discard the tough stems from the arugula.
4

Rinse the leaves,pat them dry, and place them in a bowl.
5

Halve the tomato lengthwise.
6

Scoop out and discard the seeds.
7

Cut the halves lengthwise into 1/4-inch strips.
8

Add to the arugula and toss with the remaining tablespoon olive oil and the balsamic vinegar.
9

Season with salt and pepper.
10

Layer the bottom half of the roll with the cheese, basil leaves, prosciutto, and salami.
11

Top with the salad.
12

Cover with the top half of the roll, cut in half on the diagonal, and chow down.