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Author Notes: Part of the party, petite prosciutto and cheese sandwiches, were very good served with the eggplant sandwiches, Prosecco, and Cava. - ibbeachnana
- 6 pieces thinly sliced prosciutto
- 12 1/2 inch baguette slices
- small fresh basil leaves, enough for each sandwich
- baby arugula leaves for each sandwich
- Select Pepato, Fontinella, Montasio, or Provolone cheese slices, I prefer cheese shaved with a vegetable peeler
- EVOO, cracked pepper, and oil cured olives for garnish
- * optional ground red pepper flakes to sprinkle
- halved tomatoes to rub over bread
- Everything can be prepared ahead of time, packaged for travel in a cooler. Ready for each guest to prepare their own sandwiches the ingredients are all pre-sliced easy to handle and they can season with oil and pepper when assembled. Each person squishes a tomato over and rubs the juices over the bread slices, add a slice of cheese, piece of prosciutto, more cheese, a basil leaf, drizzle of oil and a touch of pepper, top with another tomato bread… Serve with assorted olives and a good wine. Exported from MasterCook My Cookbook
- This recipe was entered in the contest for Your Best Picnic Dish
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