Prosciutto and Provolone Baguette

Why It Works

Aioli is used as the moisture barrier to keep the bread from getting soggy. The arugula adds a crush and freshness, and the meat and cheese are the body.

Yield

4 sandwiches

Time

20 minutes

Ingredients

• 1 French baguette
• 12 slices of prosciutto
• 12 slice of provolone
• Washed baby Arugula
• Garlic Aioli
• Black pepper

Instructions

1. Cut baguette open, book style
2. Apply spread of aioli on each side
3. Dust with black pepper
4. Lay prosciutto slices shingled down the length of the bread
5. Lay arugula on top
6. Anchor down the greens with the provolone
7. Close sandwich, and try to have everything inside the bread
8. Diagonally cut into 3 sections.
9. Tight wrap in plastic wrap, using a paring knife to perforate a line halfway around the sandwich for easy removal. Plating instructions: