Pressed Prosciutto Sandwich

Here is another pressed sandwich.

home grown tomatoes
pugliese bread
mozzarella cheese
black currant balsamic vinegar
olive oil

Hollow out the pugliese bread until there is only 1/2 inch thickness remaining, except at the very edge of the bread. In the hollow you have created, layer the tomatoes and then arugula. Drizzle the veggies with olive oil and black currant balsamic vinegar (or any other sweet balsamic vinegar- fig is also very good). On top of the veggies, layer the prosciutto in a thin layer, and top with mozzarella. Put the two halves of the loaf together, wrap in plastic wrap, and press under something heavy in the fridge.

Chill for several hours or over night. Slice and serve.