Recipe

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• 1 piece (1 lb.) focaccia
• about 1/2 lb rice-flour teleme, crescenza, or jack cheese
• about 3 oz thin- sliced prosciutto
• 1 1/2 cups lightly packed rinsed, drained arugula

• 1 Cut focaccia in half horizontally. Cut teleme or jack cheese into 1/2-inch-thick slices. Lay slices (or spread crescenza) on bottom half of focaccia and cover evenly with prosciutto. Place both focaccia pieces (the top, cut side up) on a 14- by 17-inch baking sheet.
• 2 Bake in a 450° oven until cheese begins to melt and bread is crusty, about 8 minutes (about 6 minutes in a convection oven).
• 3 Arrange arugula over prosciutto. Using a wide spatula, set focaccia top, cut side down, on arugula. Slide focaccia sandwich onto a board and cut into 6 pieces.
• 4 Nutritional analysis per piece.