Chef Roy Harland of the Elbow Room introduced us to a new menu item that you can make at home. The North Beach Italian Sandwich is delicious and perfect for your Super Bowl party.
Ciabatta bread, halved (enough for four sandwiches)
8 ounces prosciutto
¼ cup capers
¼ cup sun dried tomatoes, hydrated and chopped
¼ cup Kalamata olives, chopped
1 red onion, sliced thin
3 cups packed arugula, rinsed, and spun dry
3 T red wine vinegar
extra virgin olive oil
4 ounces provolone, sliced
salt & pepper to taste
Spread butter on both sides of ciabatta slices and heat bread in a hot skillet until lightly browned. Remove toast from skillet to a cutting board. Arrange prosciutto on one slice of bread. Combine olives, capers and tomatoes in a medium-sized bowl and spread on top of prosciutto. Using the same bowl, toss arugula, with vinegar and olive oil. Season with salt and pepper. Arrange dressed arugula on top of olive mixture, layer onions and peperoncinis on top of lettuce and top with provolone. Press top half of bread over the bottom and slice each sandwich into thirds. Arrange on platter and serve.