margherita® prosciutto with crispy tomatoes on ciabatta

Ingredients

• Servings: 1
• garlic aioli:
• 3 cloves cloves garlic, mashed
• 1 teaspoon chopped fresh oregano
• 3 teaspoons fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• dash of salt and pepper
• 1/2 cup grated parmesan cheese
• 1/2 cup dry yellow polenta
• 1 beefsteak tomato or in-season yellow/red heirloom tomato, sliced
• 1 tablespoon olive oil
• 1 tuscan ciabatta roll, sliced in half
• 2 ounces fresh baby arugula
• 1/4 pound margherita® prosciutto, sliced

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• to make the garlic aioli, combine the mashed garlic, oregano, lemon juice, mayonnaise, and olive oil. stir until well mixed, or beat with a small whisk. season to taste with salt and pepper.
• in small or medium mixing bowl, combine grated parmesan cheese and polenta, then distribute evenly on separate plate. place sliced tomatoes in the polenta-parmesan mixture, covering both sides to coat.
• heat small or medium frying pan to low heat, add a dash olive oil to pan, then add tomatoes. fry for 1-2 minutes on each side until light brown and crispy, then remove from heat.
• toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.
• spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.
• add baby arugula then polenta-parmesan crusted tomatoes.
• top with sliced margherita® prosciutto, close with top half of bread and serve.