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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 piece (1 lb.) focaccia |
about 1/2 pound rice-flour teleme, crescenza, or jack cheese |
about 3 ounces thin-sliced prosciutto |
1 1/2 cups lightly packed rinsed, drained arugula |
Directions:
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.
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