Recipe

Prosciutto Riserva on Roasted Shallot Olive Focaccia

Name: Prosciutto Riserva on Roasted Shallot Olive Focaccia
Yield: 1
Ingredients: 1 each Rosemary shallot focaccia; 2 tbsp Pepperhouse Gourmaise; 0.25 cup Fresh Arugula; 0.25 oz Cuban peppers; 12 slices Boar's Head® Prosciutto Riserva Stradolce PS (thin); 2 tbsp Mixed olive relish; 4 slices Boar's Head Asiago Cheese

Deliciously different, this sandwich is perfect for a quick lunch or dinner.

Serves

Ingredients

1each

Rosemary shallot focaccia

2tbsp

Pepperhouse Gourmaise

¼cup

Fresh Arugula

¼oz

Cuban peppers

12slices

Boar's Head_® Prosciutto Riserva Stradolce PS, thin

2tbsp

Mixed olive relish

4slices

Boar's Head Asiago Cheese

Instructions

01Split the focaccia bread in half. Spread the gourmaise on both pieces of bread.
02Pile the ingredients on the bottom piece of bread in the following order: arugula, peppers, Prosciutto Riserva Stradolce, olive relish and Asiago cheese.
03Crown with top of bread.

Made with